Photo: K8
Baked asparagus risotto
9 ingredients
10 min + 45 min
Serves 4
openrecipes
Cooking your Italian rice in the oven saves you laborious stirring time - plus this one's low in fat and calories
Estimated Nutrition (whole recipe, rough)
616
Calories
21g
Protein
22g
Fat
88g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp olive oil
- 1 small onion , chopped
- 300g risotto rice
- 400ml can asparagus soup
- 850ml vegetable stock
- small bunch parsley , chopped
- 300g asparagus , ends trimmed
- 10 cherry tomatoes , halved
- 25g Parmesan (or vegetarian alternative), grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes