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.
INGREDIENTS
Nutrition- 1 1⁄2ounces butter
- 1
- 3
- 1
- 8ounces risotto rice
- 3 1⁄2cups chicken stock or 3 1/2 cups vegetable stock
- 2
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.