Oven Baked Asparagus & Tomato Risotto

We’ve promised ourselves a nice weekend away as long as we stick to the gym. Today was my first day back at the gym since probably early December. It went well.

The original recipe for this is from Ainsley Harriot’s Low Fat Meals in Minutes, I just do mine differently.

In a hot pan, pop in a little olive oil & brown some asparagus for a couple of minutes. Take it out and sprinkle with paprika.

In a ovenproof casserole dish, fry chopped onion and a bashed garlic clove. Add chopped fresh tomatoes, sliced red chilli, a big pinch of caster sugar and some seasoning.

Add risotto rice and stir for a couple of minutes to coat. Add some chicken stock and some saffron (stirred into a little hot water first).

Give it all good mix then pop in a 190ºc (fan) oven for 20-25 minutes, checking and stirring occasionally.

TWD_Jan_Baked_Risotto

Using ASPARAGUS, FRESH TOMATOES, PAPRIKA, ONION, GARLIC, RED CHILLI, CASTER SUGAR, SAFFRON, CHICKEN STOCK, RISOTTO RICE & OLIVE OIL

This was dinner…7th January 2014.

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