Oven Baked Parmesan and Garlic Risotto

"Classic risotto needs constant stirring but this baked version needs hardly any attention as it cooks gently in the oven. To jazz it up a bit: When you add the remaining butter and cheese, stir in some shredded roast chicken. Heat through for 1-2min. Fry 2oz cubed pancetta or smoked streaky bacon with the onion and garlic. Stir in some fresh, chopped basil, thyme or baby spinach before serving."
 
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Ready In:
35mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Preheat the oven to 300°F Melt half the butter in an ovenproof casserole, stir in onion, garlic and rosemary (if using).
  • Fry over a medium heat for 8-10min until soft and golden.
  • Add the rice and cook for 1-2min, stirring, to coat it in the butter.
  • Add stock, bring to the boil, cover and cook in oven for 20min. Before serving, stir in remaining butter and the cheese.

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Reviews

  1. This risotto recipe is very easy to make and the flavors compliment each other nicely. I used vegetable stock for mine. I had to bake this for about an hour to get the rice to soften, 20 minutes was no where near enough. Thanks for sharing! Made for the Spring 2009 PAC.
     
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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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