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    You are in: Home / Recipes / Baked Risotto Recipe
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    Baked Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    bevs kitchen's Note:

    Just made this for first time. I will never fear risotto rice again. this has been adapted from a Bill Granger recipe. Great for using left overs and so simple.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      put oil into a 3ltr capacity oven dish with lid.
    2. 2
      (preheat oven to 200c/gas6).
    3. 3
      place onto hob, add onion, leak, garlic and salt and stir for approx 5mins until onions are soft.
    4. 4
      add the rice and stir for 1 minute.
    5. 5
      add the stock, a tin of chopped tomatoes, sugar, ketchup and coriander( or herb of your choice, i only added the ketchup to just take off the sharpness of the tomatoes , but omit for your own taste).
    6. 6
      bring this to simmer for 1 minute.
    7. 7
      take off the heat add chicken and sweetcorn.
    8. 8
      (variation on the recipe were for 185g canned tuna( instead of chicken), 1tsp parsley ( instead of coriander)and 3 chopped courgettes ( instead of leak and sweetcorn).
    9. 9
      just use what you have.
    10. 10
      gently give a stir together.
    11. 11
      place in the oven for 30mins.
    12. 12
      top with grated parmesan if desired when serving.
    13. 13
      you now have perfect risotto.
    14. 14
      yes it is this easy!
    15. 15
      enjoy.

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    Ratings & Reviews:

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    Nutritional Facts for Baked Risotto

    Serving Size: 1 (343 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 332.1
     
    Calories from Fat 66
    20%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.5 g
    7%
    Cholesterol 29.1 mg
    9%
    Sodium 804.2 mg
    33%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 3.3 g
    13%
    Sugars 7.2 g
    29%
    Protein 15.6 g
    31%

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