Oven-Baked Risotto
Carefully stirring a risotto is a lovely thing to do, but it does take time and focus and sometimes we have neither. This is our midweek version and it has served us well for 10 years. This is a base recipe with lemon zest, garlic, whatever green veg you have and parmesan. You can also use shredded poached chicken – just add it in the last 5 minutes of cooking.
Ingredients 10
2 tbsp olive oil
1 onion, small, brown, finely chopped
2 cloves garlic, crushed
1 lemon, zested
330 g arborio rice
1 l stock, of your choice
1 sprig thyme
100 g peas, frozen
1⁄2 cup parmesan, grated
To Serve
1⁄4 bunch parsley, chopped
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Method 10
Preheat the oven to 180°C.
Heat the in a flameproof casserole dish and sauté the for 4-5 minutes until soft and sweet.
Add the and zest and sauté until fragrant.
Add the and stir to coat well.
Pour in the , add the and bring to a simmer.
Cover and bake in the oven for 20 minutes.
Remove the lid and stir through the frozen and cook, covered, for a further 5 minutes.
Take the risotto out of the oven and stir through the grated .
Taste and season with salt and pepper.
Top with extra and chopped herbs if using..
Cornersmith's tips
When I'm trying to get more protein into the kids, I'll add some shredded chicken to the pot with the peas. It's not traditional at all, but seems to make everyone very happy
Helpful tips
What type of stock would best complement this oven-baked risotto?
Can this risotto be made dairy-free?
What other green vegetables can be added to this oven-baked risotto?
Can I add a splash of wine to this oven-baked risotto for extra flavor?
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Notes
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