Baked Asparagus Risotto

• olive oil↗2 ч. л. tsp
• small onion1

  chopped

• risotto rice↗300г g
• canned asparagus soup400мл ml

  soup

• vegetable broth↗850мл ml
• parsley

  chopped

• asparagus↗300г g

  ends trimmed

• cherry tomatoes↗10

  halved

• parmesan↗25г g

  (or vegetarian alternative), grated

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection/gas 6). In an oven‑proof pot heat the olive oil, add the chopped small onion and cook for 5 minutes until softened. Add the risotto rice and sauté for another 1 minute, stirring constantly so each grain is coated with oil. Pour in the canned asparagus soup and vegetable broth, season to taste, stir well and bring to a boil. Cover with a lid and place the pot in the oven.

2. 2

   Bake for 15 minutes, then remove the dish, stir the risotto thoroughly, adding the chopped parsley. Spread the asparagus and cherry tomatoes over the rice. Return to the oven uncovered for another 15 minutes. Before serving, sprinkle with grated parmesan.