May 29, 2009

Oven Baked Risotto

Oven baked risotto

Oh. My. God. I can’t believe it’s taken me so long to discover this wonderful method of cooking risotto! OK it’s not got the same exact creaminess of risotto that you’ve spent ages stirring on the stovetop, but the speed and easiness of this method more than makes up for that and the texture of the rice is brilliant. I suppose you could add some cream, but I personally don’t think it needs it or the extra calories!
  • Serves: 4
  • You will need: an ovenproof dish or pan with a tight fitting lid
  • Cooking time: 30-35 minutes
  • Oven temperature: Gas mark 6/400°F/200°C 

  • 1 onion, finely chopped
  • 1 small chorizo sausage, chopped
  • 4 mushrooms, sliced
  • 2 sweet orange peppers
  • 300g/10oz risotto rice
  • ½ glass white wine (optional)
  • 700ml/1¼ pint stock
  • some leftover roasted butternut squash 

  1. Preheat the oven to Gas mark 6/400°F/200°C.
  2. Heat about a tablespoon of oil in your pan and gently fry the onion until soft. Add the chorizo and fry until crispy and it has released its oil.
  3. Add the mushrooms and peppers and fry for a few minutes.
  4. Add the rice and mix until well coated in the oil. Fry gently until the rice has turned slightly translucent.
  5. Pour in the wine if you’re using it, then cook for a couple of minutes until it’s absorbed.
  6. Add the butternut squash and the stock and bring to the boil.
  7. Then cover with the lid and bake in the oven for 18 minutes.
  8. I like to leave the rice to sit on the countertop for about 10 minutes, with the lid still on. This is enough time to crank up the oven to Gas 7/220C/425F and cook some roasted broccoli to serve with it.


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