Oven Baked Asparagus and Tomato Risotto

Name: Oven Baked Asparagus and Tomato Risotto
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
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

Submitted by Lene8655

"Oven baking this dish is far easier than stirring the risotto over heat for 30 minutes. I've used smoked paprika to give it a nice smokey flavour."

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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.