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–+ servings
baked asparagus risotto in a white bowl.
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4.89 from 9 votes

Baked Asparagus Risotto

This creamy baked asparagus risotto combines spring vegetables, arborio rice, herbs and cream cheese for a cozy comfort food dinner!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner, Lunch
Cuisine: American, British, Italian
Diet: Gluten Free, Vegetarian
Servings: 2 servings
Calories: 292kcal
Author: Claire

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: 292kcal | Carbohydrates: 40g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 1234mg | Potassium: 431mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1841IU | Vitamin C: 38mg | Calcium: 72mg | Iron: 4mg