Oven Baked Risotto
This is a greta hack for cooking risotto that requires no stirring (well not much) and for a busy Mum that's what I want.
Ingredients
- 2 cups arborio rice
- 4 cups stock chicken or vegetable
- 1 med brown onion diced
- 2 cloves garlic minced or grated
- salt & pepper
- 1-2 tablespoons olive oil
Instructions
- Finely dice the brown onion, mince or grate the garlic and fry off in some olive oil in a oven proof heavy based pan that you can add a lid to later. Fry until soft and season with a little salt & pepper
- Add in the two cups or arborio rice and mix through the softened onions, being sure to coat the rice in the oil
- Add in the stock and give a quick stir. The beauty of this recipe is that you can scale it up or down depending on how many people you have to cook for. If it's just 2 then just do one cup of rice, if it's more like 8-10 maybe do 3 cups and then just double the amount of stock that you add in so for 1 cup of rice, 2 cups of stock, 2 cups of rice, 4 of stock so on...
- Add the lid to the pot and place into a 180 degree (fan forced) pre-heated oven. Don't open, or mix, stir or so anything for 30-35 mins
- After 30-35 mins take it out and check how the liquid is. It should still have a little bit in there that you can see (and not totally absorbed) as you want to give it a bit of a stir and allow that starch to come out and make the risotto creamy). There was still a bit of liquid at the bottom of this once I put a wooden spoon in and gave it a stir
- You can then use this base to add in whatever you like! If you had some roasted pumpkin or some cooked chicken, leeks and pancetta on a pan stir it though. For us, I had some crispy chorizo that had been cooked out of their skin and then simmered in some tins of tomato. Whatever you like, stir it though at this stage and if needed pop it over the heat to absorb any extra liquid. But I think you will be fine to just do it on the bench and the residual heat will cook and combine it into a delicious creamy risotto