Baked risotto is quite different to the traditional style.
It takes longer to cook, although it means you don’t have to attend to it. This allow you time to whip up something delicious to serve along side it.
Cooking Time: 40-45 minutes
Preparation: 5-10 minutes
1 1/2 cups arborio rice
4 cups chicken stock (heated)
1/2 cup finely grated parmesan cheese
40g unsalted butter (chopped)
* preheat oven to 180oC
* combine rice and stock in a 10-cup capacity baking dish
* cover tighly with a lid or foil and bake for 40 minutes, stirring halfway through or until most of the stock has been absorbed and rice is “al dente”
* stir through parmesan and butter and season to taste – serve immediately
Nutrition (per serve):
14g fat (9g sat fat)
2g dietary fibre
1810 kJ (430 cals)
Pumpkin & Sage: Toss 500g diced pumpkin with 1tbs olive oil and season. Place onto a lined baking tray and bake along with the Baked Risotto for 3 minutes. Toss 1/4 cup sage leaves with 2 tsp olive oil, adding to tray with pumpkin and cook for a further 5 minutes or until crisp. To serve, top risotto with pumpkin and sage
Seafood: Use fish stock instead of chicken stock to make a Basic Risotto. Pan fry 200g peeled green prawns, tails intact and 150g barramundi in a pan with 20g butter. Flake fish. Top risotto with prawns and fish, season to taste and serve with 2 tbs snipped chives.
Asparagus & Leek: Use sliced leek in place of onion in the Basic Risotto. Once half the stock has been added, stir in 2 bunches asparagus, trimmed, cut into 2cm pieces. Gently stir in parmesan and butter to finish.
Mushrooms: Pan fry 500g sliced mushrooms and 1 crushed garlic clove in 40g butter over medium-high heat for about 5 minutes or until golden. Stir through the Basic Risotto or Baked Risotto.
Spinach & Prosciutto: Chop 1 bunch spinach leaves and stir through cooked Basic Risotto. Grill 2-3 slices prosciutto until crisp. Break into shards and serve with risotto.
Basil & Rocket: Add 1/2 cup shredded basil to the cooked Basic Risotto or Baked Risotto. Top with baby rocket to serve.
Gorgonzola: Stir 200g creamy gorgonzola (or another blue cheese) instead of parmesan through the cooked Basic Risotto with butter.
Lemon & Peas: Add 1 1/2 cups thawed peas and 1 lemon, zested, to cooked Basic Risotto.