The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Baked Goat's Cheese Risotto with Asparagus & Hot Honey
This risotto 'al forno' stars easy-cook short grain brown rice, simmered in a rich sundried tomato sauce. Stir through creamy British goat's cheese and drizzle with sweet hot honey, and you're ready to bake until golden and bubbling. Dish up alongside tender seasonal asparagus and peppery rocket. Buon appetito!
5 plants
Serving size
Ingredients
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 130g asparagus (use half)
- 3 garlic clove
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 110g baby tomatoes (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 125g French goats cheese (use half) (Milk)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 20g rocket (use half)
- 1 onion (use half)
Nutritional Information
Calories: 669
Protein: 24g
Carbs: 72g
Fat: 32g
Ingredients
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 125g French goats cheese (Milk)
- 130g asparagus
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 3 garlic clove
- 20g rocket
- 1 onion
- 15ml hot honey (honey, chilli extract)
- 110g baby tomatoes
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
Nutritional Information
Calories: 672
Protein: 23g
Carbs: 71g
Fat: 33g
Baked Goat's Cheese Risotto with Asparagus & Hot Honey
This risotto 'al forno' stars easy-cook short grain brown rice, simmered in a rich sundried tomato sauce. Stir through creamy British goat's cheese and drizzle with sweet hot honey, and you're ready to bake until golden and bubbling. Dish up alongside tender seasonal asparagus and peppery rocket. Buon appetito!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium baking dish & measuring jug
Prep the veg
- Finely slice the onion. Thinly slice the garlic. Halve the tomatoes. Trim the asparagus
Make the risotto
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes, sundried tomato paste, oregano and half the garlic. Cook for another 2 mins, then add the passata and 100ml water (50ml for 1 person). Bring to the boil and simmer for 3-4 mins, until thickened
- Stir in the rice and half the goat's cheese, until combined and melted
- Turn the grill to high (240C)
Fry the asparagus
- Transfer the risotto to the medium baking dish. Crumble over the remaining cheese and drizzle over the hot honey (for those who'd like the heat). Grill for 8 mins, until golden
- Meanwhile, wipe out the pan and reheat with 1 tsp oil on high heat. Once hot, add the asparagus and cook for 4-5 mins, until softened. Lower heat, then add the remaining garlic. Toss to coat and cook for another 1 min. Season with salt and pepper
Plate up
- Share the baked risotto between bowls. Top with the asparagus and rocket
- Finish with a drizzle of 1/2 tsp olive oil
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