Oven Baked Asparagus Risotto
/
A brilliant easy to follow and cook risotto recipe from Madeleine Shaw. No more standing over the hob endlessly stirring, simply pop all in a baking dish and leave it to do its thing- genius!
You’ll need a baking tray.
Serves 2
Ingredients (when in italics available from the van)
250g arborio rice (80p)
750ml of veg or chicken stock (approx 10p if using bouillon)
1 tbsp nutritional yeast (approx 15p)
1 leek (or if you are in time some foraged 3 cornered leek)
1 tbsp of olive oil (approx 10p)
3 garlic cloves
1 tsp of thyme (approx 10p)
1/2 tsp of salt (approx 3p)
bunch asparagus
1/4 lemon zest
100g of cherry tomatoes
Total cost from Incredible Bulk approx £1.18 / £0.59 pp
Method:
Preheat the oven to 200C.
Fry the oil, leek and garlic for 10 mins.
Mix the cooked leeks, rice, tomatoes, asparagus, lemon zest, nutritional yeast, salt and stock in a medium roasting tray.
Seal with foil and bake for 30 mins.
Serve with a squeeze of fresh lemon juice and a drizzle of olive oil.
Zero Waste Tips
For stock we used a mix of bouillon and diy asparagus stock.
You can make your own diy asparagus stock with the leftover woody ends of asparagus
Use 100% recycled aluminium foil (available in the van) and you can also reuse foil a couple of times before recycling - simply wipe down and fold neatly to use again.