Oven-Baked Risotto (So Easy) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This wonderful and very convenient way of making a creamy risotto comes from German chef Tim Mälzer. He says: While the risotto is baking in the oven, youll have enough time to prepare a yummy dessert. I hope youll enjoy this as much as we did! :) Note: The original uses mushrooms, but I used a mix of carrots and pak choi instead. Feel free to use veggies of choice adjusting sautee time as needed. Ingredients:
200 g risotto rice (i used canaroli) |
2 sprigs fresh rosemary, minced (or 1 ts dried) |
1/4 teaspoon fresh ground black pepper |
1 pinch allspice (optional) |
400 ml vegetable broth, warm (can use chicken as well) |
100 ml apple juice (or use white wine) |
2 tablespoons olive oil |
1 garlic clove, minced |
2 onions, diced |
200 g vegetables, chopped (of your choice, see note above) |
50 g parmesan cheese, grated |
aluminum foil, for covering pan |
Directions:
1. In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
2. Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
3. Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside.
4. After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes.
5. Enjoy!
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