Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 2tablespoons butter
- 1 large onion, peeled and chopped
- 200grams asparagus, trimmed and chopped into tips and stalks
- 3/4 cup white wine
- 1L vegetable stock, made with 1 stock cube, hot
- 150grams peas
- 270grams arborio rice
- 250grams artichokes, from a jar, drained
- 1 large lemon, juice and zest
- 100grams goats cheese
Nutrition per serving
2350kJ / 562Cal
2350 Kilojoules or 562 Calories
27% of daily energy intake*
Protein
16.0grams
Fat
20.2grams
Carbs
71.2grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This oven baked risotto is completely hassle free.
Method
Step 1 of 3
Pre-heat the oven to 160°C/140°C fan-forced. Melt the butter in a large pan on medium heat, add the oil and onion and cook for 5 minutes to soften. Tip in the asparagus stalks and rice and cook for 2 minutes.
Step 2 of 3
Tip the mix into an ovenproof dish and pour over the wine and the stock, reserving 50ml of stock. Bake for 30 minutes, add the asparagus tips, artichokes, peas and lemon zest and bake for 10 more minutes.
Step 3 of 3
Stir through the remaining stock and crumbled goats cheese and add lemon juice to taste.
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