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    Home » Recipes » Dinner

    Published: May 30, 2021 · Modified: Jul 9, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 6 Comments

    Baked Asparagus Risotto

    Jump to Recipe Print Recipe

    This baked asparagus risotto combines spring vegetables with cream cheese and herbs for an easy lunch or dinner. With minimal prep time, the oven does the work making it perfect for a busy weeknight!

    baked asparagus risotto in a white bowl with a bunch of asparagus next to it.

    While I love risotto and often order it in a restaurant, it is a more 'fiddly' recipe to make at home given all the stirring involved in the version you make on the stove top. And yes, you do get a bit of arm ache in the process!

    If you love a baked risotto for its simplicity (and the lack of arm ache!) then you may also like to see my baked fennel risotto and baked kale and zucchini risotto. Both so tasty and easy to make!

    And for another tasty spring recipe, my broccoli asparagus pasta is a lovely comfort food dinner.

    Jump to:
    • ⭐ Why this recipe is so good
    • 🥦 Ingredients
    • 🔪 Step by step instructions
    • 📖 How to pick and prep your asparagus
    • 🍚 Which rice do you use for risotto?
    • 💭 Tips for making this asparagus risotto
    • 🍽 More tasty risotto recipes
    • 📖 Recipe
    • 💬 Comments

    ⭐ Why this recipe is so good

    • Makes the most of spring vegetables: this is a seasonal recipe as asparagus can be hard to find outside the season, but so worth it when you can! Check out my roasted asparagus and Brussels sprouts for a tasty side dish!
    • No arm ache: as a baked risotto, there's no need for lots of stirring on the stovetop.
    • Best comfort food: a tasty, healthy and cosy recipe with all the comfort food vibes.

    🥦 Ingredients

    For this asparagus risotto you will need:

    • Olive oil, onion and garlic: the base of flavour for the risotto.
    • Arborio rice: you need a rice that is specifically for risotto (more on this below!).
    • Asparagus, broccoli and zucchini: the spring vegetables for the risotto.
    • Thyme and parsley: for that light spring herb flavour.
    • Cream cheese: so cheesy (obviously!) and gooey when baked.
    • Vegetable broth: make your own or use store bought (watch the ingredients if from the store).
    • Salt and (optional) pepper: to season.
    chopped asparagus and zucchini on a wooden board with a knife next to them.

    🔪 Step by step instructions

    I always think of baked risotto as having two stages:

    1. Gently fry the onion and garlic, then add the asparagus and other vegetables to a large pan. Tip in the rice, give it a good stir, and then add the vegetable stock.

    2. Transfer the mixture to an ovenproof dish and bake, covered, for 30 minutes, giving it a stir about halfway through cooking. Add the cheese and fresh herbs and bake for a further few minutes. Plate up and enjoy!

    rice and asparagus in a pan.
    rice and asparagus and stock in a white pan.
    baked risotto in a white pan.

    📖 How to pick and prep your asparagus

    Asparagus is currently in the supermarket and I am taking advantage. If you are shopping in person yourself then look for asparagus that is clean, has a good colour (no significant browning or bruising) and isn't floppy, which is a sign it is past its best.

    To prep your asparagus:

    • rinse in cold water
    • bend the asparagus until it snaps. Discard the more woody parts after the point where it breaks and enjoy the tips.
    • then slice for use in risotto or other dishes, or use a peeler for strips to have in salads.

    🍚 Which rice do you use for risotto?

    Risotto calls for specialist rice that will absorb the stock, release starch and become creamy in taste and texture.

    As BBC Good Food describes, there are a few types of risotto rice. The 'most commonly used risotto rice in the UK is arborio, although Italians may deem carnaroli and vialone nano to be of higher quality. Other varieties include roma, ribe and baldo'.

    Personally I always use arborio rice as it is easy to order from the store and works perfectly each time. Seems it makes me a true Brit!

    💭 Tips for making this asparagus risotto

    • As above, make sure to give the risotto a stir halfway through baking. This will ensure that the rice evenly absorbs the stock.
    • The consistency of baked risotto is a little personal. Personally I like mine fairly 'thick' so you can almost stand a spoon up in it, if need be! Others prefer a far thinner and almost slightly runny consistency. If you are in the latter camp add a touch more stock halfway through cooking.
    baked asparagus risotto in a white bowl.

    🍽 More tasty risotto recipes

    There are many risotto recipes to enjoy, some baked, others using the more traditional way to cook. Enjoy my popular pesto chicken risotto, as well as these recent recipes:

    • beetroot risotto in a brown bowl with spoons on a tea towel next to it.
      Vegan Beetroot Risotto
    • baked butternut squash in a white bowl.
      Roasted Butternut Squash Risotto
    • baked fennel risotto in a white bowl on a wooden board and a blue cloth.
      Baked Fennel Risotto
    • pesto chicken risotto in a white bowl with a spoon in it on a blue cloth surrounded by parsley.
      Pesto Chicken Risotto

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐ if you tried the recipe!

    📖 Recipe

    baked asparagus risotto in a white bowl.

    Baked Asparagus Risotto

    Claire
    This creamy baked asparagus risotto combines spring vegetables, arborio rice, herbs and cream cheese for a healthy comfort food dinner. Easy to make, it's the 'cheat's risotto' that doesn't require stirring (or not too often!), and is a vegetarian, gluten-free and low histamine dinner recipe. Serves 2.
    4.86 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Dinner, Lunch
    Cuisine American, British, Italian
    Servings 2 servings
    Calories 292 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • ½ white onion diced
    • 1 garlic clove minced or finely diced, optional
    • 8 asparagus spears diced
    • ½ zucchini / courgette diced
    • 3 large broccoli florets diced
    • 1 cup arborio rice
    • 2.5 cups vegetable stock
    • 1 tablespoon thyme leaves + more to garnish
    • 1 tablespoon parsley leaves + more to garnish
    • 2 tablespoon cream cheese
    • pinch salt
    • pinch black pepper optional

    Instructions
     

    • Preheat the oven to 200C / 390F.
    • In a large saucepan, or ovenproof dish, fry the onion and garlic (if using) for 3-4 minutes in olive oil or until softened. Add the asparagus, broccoli and zucchini and cook for a further 4-5 minutes.
    • Tip in the rice and stir well so it is coated in the mixture. Pour in the vegetable stock and stir well to combine. If using a saucepan, carefully transfer to an ovenproof dish and cover. Bake for 30 minutes, or until it is creamy in texture. Stir the risotto halfway through the cooking time.
    • Remove from the oven and stir in the cream cheese, herbs, salt and pepper. Bake for another 3-4 minutes.
    • Spoon into your bowls, garnish with more herbs, then enjoy!

    Notes

    • Give the rice mixture a good stir so that the stock is evenly distributed and can be soaked up by the rice.
    • If you prefer a more 'thinner' risotto rather than a thicker consistency, add a touch more stock halfway through cooking.
    • Using a cream cheese with as few additives as possible is likely advisable.
    • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • black pepper, which scores 2.
    • garlic, which scores 1. It has a note 'In small amounts, usually well tolerated after cooking'.
    • vegetable stock will vary depending upon ingredients used.

    Nutrition

    Calories: 292kcalCarbohydrates: 40gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 1234mgPotassium: 431mgFiber: 3gSugar: 7gVitamin A: 1841IUVitamin C: 38mgCalcium: 72mgIron: 4mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!

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    Reader Interactions

    Comments

    1. Lindsay says

      February 23, 2022 at 5:39 am

      4 stars
      This looks so amazing. I can’t wait to make it myself. What size is the baking dish you used?

      Reply
      • Claire says

        February 23, 2022 at 3:10 pm

        Hi Lindsay, thank you! And the dish is approximately 10x8 inches.

        Reply
    2. Caroline says

      June 18, 2021 at 10:44 pm

      5 stars
      Another amazing recipe! Your blog is literally saving my life right now haha, this was my first time making any type of risotto and it was super simple, creamy, and a delicious way to get my veggies in. Thank you for sharing it!

      Reply
      • throughthefibrofog says

        June 19, 2021 at 8:00 am

        So glad you like it! Such an easy way to do risotto isn't it.

        Reply
    3. Linda says

      June 14, 2021 at 4:55 am

      5 stars
      Hi Claire, great recipe! Love the ease of putting it all together and letting the oven do the work! Served with a salad and some crusty bread 😋

      Reply
      • throughthefibrofog says

        June 28, 2021 at 8:22 am

        So glad you like it Linda!

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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