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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Oven Baked Asparagus And Tomato Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions