Oven Baked Asparagus And Tomato Risotto Recipe

Name: Oven Baked Asparagus And Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 600 g asparagus, trimmed; 1/2 teaspoon smokey paprika; 1 onion, roughly chopped; 2 garlic cloves, crushed; 500 g ripe plum tomatoes, roughly chopped; 1 fat red chili pepper, seeded and finely chopped; 1 teaspoon caster sugar; 250 g risotto rice; 600 ml boiling water; 1 teaspoon saffron strand; salt & freshly ground black pepper

Servings: persons

2 tablespoons olive oil
600 g asparagus, trimmed
1/2 teaspoon smokey paprika
1 onion, roughly chopped
2 garlic cloves, crushed
500 g ripe plum tomatoes, roughly chopped
1 fat red chili pepper, seeded and finely chopped
1 teaspoon caster sugar
250 g risotto rice
600 ml boiling water
1 teaspoon saffron strand
salt & freshly ground black pepper

1
Preheat the oven to 200 degrees celcius. Heat 1 Tbsp of the oil in a large frying pan, add the asparagus and fry for 3-4 minutes until browned. Sprinkle over the paprika. Transfer to a shallow ovenproof dish using a slotted spoon.
2
Add the remaining oil to the frying pan and fry the onion and garlic for 4-5 minutes, stirring occasionally. Add the tomatoes, red chili pepper and sugar. Season with salt and pepper and cook for 2 minutes. Spoon over the top of the asparagus and put on the bottom shelf of the oven.
3
Put the risotto rice into a non-stick roasting tin, cover with the boiling water and stir in the saffron. Cover with foil and place in the oven on the shelf above the asparagus. Cook for 20-25 minutes until the rice is just cooked and the asparagus is tender.
4
Fluff up the rice with a fork and spoon onto warmed individual plates. Spoon over the asparagus and tomatoes and garnish with the basil leaves.

1769

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 600 g asparagus, trimmed, 1/2 teaspoon smokey paprika, 1 onion, roughly chopped, and more.

Yes, Oven Baked Asparagus And Tomato Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Baked Asparagus And Tomato Risotto

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