Oven-Baked Asparagus Risotto

I absolutely adore risotto, but I definitely don’t adore how much of a faff it is to make. It just takes so much time, and so much stirring (it’s the best workout my arms ever get). As such, I don’t make risotto as often as I would like – I’m usually in need of a quick meal, rather than a labour of love.

Oven-baked risotto to the rescue! Making risotto in the oven saves so much time – plus, it gives your arms a rest, as it practically cooks itself. Hurrah!

I’ll admit, there’s still a little stovetop-standing required for this baked risotto, but only about 10-15 minutes or so, and then you can just shove it all in the oven – a vast improvement on the hour it usually takes to make risotto.

❤️ Why You’ll Love This Recipe

• A risotto baked in the oven is so much less effort than a regular stovetop risotto! Just 10-15 minutes of prep, then you can leave it to cook itself while you do something else (laundry, tidying, TV…).
• With garlicky onions, juicy roasted tomatoes, and crisp pieces of asparagus, this asparagus risotto is such a tasty way to get your veg in! Top it with some basil pesto and a few shavings of parmesan, and it’s the perfect dinner.
• Risotto is perfect for cooking in bulk, so make a huge batch and keep the leftovers for the next day (see the FAQs below for details on reheating rice).

🥗 Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• arborio rice – or any other short-grain risotto rice, e.g. carnaroli
• asparagus (because you can’t have an asparagus risotto without a bit of asparagus…)
• onion
• cherry tomatoes
• vegetarian parmesan cheese
• basil pesto – I think it’s worth splashing out on a good-quality fresh pesto, but you can use the regular jarred kind if you prefer!
• garlic
• veggie stock

🔪 Equipment

Ideally, a baked risotto needs a large pot that’s safe to use on both the stovetop and in the oven – and if it’s got a lid, that’s even better. I used my beloved Le Creuset cast iron casserole dish, which is perfect for any recipe that starts on the hob and then goes into the oven (like a mushroom bourguignon or a vegetable casserole!).

Admittedly, the Le Creuset ones are eye-wateringly expensive (mine was a gift many years ago and it’s still going strong!), but you can get similar pots from other brands for a much nicer price on Amazon, which still have great reviews.

Le Creuset: Amazon UK / Amazon US
Cheaper version (with great reviews): Amazon UK / Amazon US
(affiliate links)

Alternatively, if you don’t have a suitable pot (and you don’t want to buy a new one), you may have to use two separate pans for this recipe – a large pan or wok on the stovetop, and then a baking dish for the oven. Just transfer the rice mixture into the oven-safe dish when it’s time to bake. Be super careful, as the mixture will be hot!

📋 How to Make Baked Risotto

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Sauté some onions and garlic in oil, then add the risotto rice, allowing it to become lightly toasted and coated in the oil.

Step 2: Add plenty of vegetable stock, and a good dollop of basil pesto.

Step 3: Bake for 20 minutes, until part-cooked. Mix well.

Step 4: Add the asparagus, tomatoes and parmesan cheese.

Step 5: Bake again until the rice is fully cooked.

Step 6: Serve topped with a little more pesto and parmesan.

Becca’s Top Tip

My pesto contained a few whole pine nuts, which was a nice addition to the risotto. If your pesto doesn’t contain these, you can always sprinkle a few pine nuts on top when serving, if you like.

💭 Recipe FAQs