Oven-baked asparagus risotto with cherry tomatoes
1/2 onion, diced
2 cloves garlic, minced
200g arborio rice
800ml hot vegetable stock
3tbsp fresh parsley, chopped
150g asparagus, ends removed
10 cherry tomatoes, halved
Preheat the oven to 200°C (Gas Mark 6 / 400°F).
Heat the oil in a large pan or wok, and cook the onion and garlic over a medium heat until soft and translucent. Add the rice, and stir to coat it in the oil.
Add all of the hot vegetable stock (I use stock cubes mixed with water from the kettle, so my stock was hot before I added it to the rice. If you're using a stock that you bought as a liquid, just heat it in a pan first).
Carefully transfer the mixture to a large casserole dish (I found a ladle worked well for this step). Place in the oven and cook for 20 minutes before taking it out. Add the chopped parsley, and mix well. Lay the asparagus and cherry tomato halves on top of the rice, and return to the oven for a further 20 minutes.
When the rice is al dente and the majority of the liquid has been absorbed, serve immediately.