Thursday, November 15, 2007

Lunch Thursday 15 November 2007 - Baked Asparagus Risotto

Baked Asparagus Risotto
15g onion, finely chopped
2-3 cloves garlic, crushed
1 glug of sherry
70ml asparagus stock
½ can Campbell's Condensed Cream of Asparagus Soup
75g arborio rice
50g reduced fat Edam cheese, grated
150g asparagus, steamed

Spray a non-stick skillet with a little olive oil and fry the onion and garlic over low heat until softened.

Add the sherry, asparagus stock & soup and bring to a simmer. Stir in the rice, then pour the mixture into an over-proof casserole dish. Cover and bake for about 30 minutes.

After 30 minutes, check the rice to see if it is cooked. It should be ready after 30 minutes, but check before adding the cooked asparagus as garnish.

Once the dish is garnished, return it to the oven for 5-10 minutes to heat the asparagus and let it colour a little, then serve.

Nutrition Data
Calories (kcal) 538.2
Carbohydrate (g) 82.7
Protein (g) 22.8
Fat (g) 13.3
Fibre (g) 5.4

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