Spiced Corn Oven-Baked Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/ gas mark 7. Boil a full kettle. Halve, peel and thinly slice the onion. Peel and grate the garlic. Drain the sweetcorn in a sieve.

Step 2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. Once hot, add the onion and corn and cook until softened slightly, 4-5 mins. Next, add the garlic, Central American style spice mix and risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the boiled water for the risotto and white wine stock powder. Bring back up to the boil, then pop a lid on the pan.

Step 3

Bake the risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins. In the meantime, trim the bottom 2cm from the asparagus and discard. Cut the lemon into wedges. In a large bowl, add half the lemon juice with the sugar and olive oil for the dressing. Season with salt and pepper, then set aside for later.

Step 4

When 12 mins off risotto cooking time remain, pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the bottom shelf until tender, 11-13 mins.

Step 5

Once your risotto has finished cooking, remove from the oven and stir through the hard italian style cheese and butter. Add a squeeze of lemon juice. Taste and season with more salt, pepper and lemon juice if needed.

Step 6

When you’re ready to serve, add the rocket to the bowl of dressing and toss to coat. Share your risotto out between your bowls and top with the lemon-dressed rocket and roasted asparagus. Sprinkle over the crispy onions to finish.