No-stir risotto with radishes, asparagus and artichokes

The oven does the hard work with this no-stir baked risotto packed with spring vegetables. Serve it at the table during the Easter weekend.

Risotto on your mind? Browse through our collection of the best comforting risotto recipes. Or get inspired with our collections of recipes that celebrate spring.

Nutrition: per serving

Ingredients

1 tbsp olive oil
25g butter
1 onion, chopped
1 celery stick, chopped
1 small carrot, chopped
150g mixed radishes, chopped
125g fine asparagus, stems finely chopped, tips left whole
270g arborio risotto rice
200ml dry white wine
1 litre fresh vegetable stock (or use a stock pot or stock cube)
150g frozen peas
175g chargrilled artichokes in oil, drained and roughly chopped
Finely grated zest 1 lemon, plus the lemon, quartered to serve
30g vegetarian hard cheese (use parmesan or similar if you’re not vegetarian), finely grated

You’ll also need…
1.5 litre hob-safe roasting tin (see tip)

Heat the oven to 170°C/150°C fan/ gas 3 1⁄2. Put the oil and butter in the roasting tin, put the tin on the hob over a medium heat, then stir in the onion, celery, carrot and a pinch of salt. Fry for 5 minutes, then stir in the radishes, chopped asparagus stalks and rice. Cook for a few minutes more.
Add the wine and all but 50ml of the stock, then bake in the oven for 40 minutes, stirring in the asparagus tips, frozen peas, artichokes and lemon zest after 30 minutes.
Stir in the remaining stock and the grated cheese, then serve with the lemon quarters for squeezing.

If you don’t have a hob-safe roasting tin, do step 1 in a frying pan, then transfer the ingredients to a roasting tin or baking dish and continue.

Change up the veg by swapping the asparagus for broccoli sliced into lengths or fine green beans.

Fancy getting a copy in print?

Subscribe to our magazine