Oven Baked Asparagus and Tomato Risotto
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
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
directions
- 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.
- 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.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!