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    You are in: Home / Recipes / Oven Baked Asparagus and Tomato Risotto Recipe
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    Oven Baked Asparagus and Tomato Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Lene's Note:

    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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    Units: US | Metric


    1. 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. 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. 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. 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.

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    Nutritional Facts for Oven Baked Asparagus and Tomato Risotto

    Serving Size: 1 (536 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 220.0
    Calories from Fat 68
    Total Fat 7.5 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 32.7 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 5.1 g
    Sugars 8.1 g
    Protein 6.7 g

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