Baked Custard
The recipe Baked Custard can be made in roughly 45 minutes. This gluten free and lacto ovo vegetarian
Baked asparagus risotto
Details
- Servings: 4
- Diet: Low-Fat
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 2 tsp olive oil
- 1 small onion, chopped
- 300g risotto rice
- 400ml can asparagus soup
- 850ml vegetable stock
- small bunch parsley, chopped
- 300g asparagus, ends trimmed
- 10 cherry tomato, halved
- 25g Parmesan (or vegetarian alternative), grated
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