My family devour this dinner enthusiastically and always ask for seconds. It is quick to make with minimal prep and fuss and almost cooks itself. I love the fact you can cook it in the oven for 20 minutes or so whilst you get on with other things that invariably need doing on a weekday evening when you've children to sort out. This dinner serves 5 people generously, with a couple of second helpings.
Quick and Easy Oven Baked Risotto
250g pack smoked bacon, roughly chopped into small pieces, or use any leftover cooked meat
2 onions, diced
2 peppers, diced
500g risotto rice
200ml white wine (optional)
1 litre hot vegetable or chicken stock
400g frozen peas
400g frozen peas
75g parmesan style cheese, finely grated
Preheat your oven to 200C/180C Fan/Gas Mark 6. Fry the bacon pieces in a little oil in an ovenproof pan or casserole dish for 3-5 minutes until golden and crisp. Stir in the onion and pepper then cook for 3-4 minutes until softened. Add the rice and stir until coated in the oil. Pour in the wine and cook until it has been absorbed.
Add the hot stock and stir, heat until stock is boiling. Cover with a tight fitting lid and bake for 20 - 25 minutes until rice is just cooked. Stir through the frozen peas and most of the Parmesan then cover with lid and leave to sit for 5 minutes. Serve sprinkled with extra cheese and steamed greens.
I'm adding this recipe to the Speedy Suppers challenge created by Katie and Sarah, hosted this by Sarah at Maison Cupcake. The theme is Cheesy and this comforting risotto has paremesan style cheese stirred through and grated on top.
I'm adding this recipe to the Speedy Suppers challenge created by Katie and Sarah, hosted this by Sarah at Maison Cupcake. The theme is Cheesy and this comforting risotto has paremesan style cheese stirred through and grated on top.
I'm also entering the Credit Crunch Munch linky this month. This Quick and Easy Oven Baked Risotto is a cheap and comforting recipe and a great way to use up leftover cooked meat, perfect for the linky created by Helen and Camilla, hosted this month by Hannah at A New Addition.
Fab recipe Michelle I could have done with this oven method last night when I was going out but no I stood there ladelling wine & stock into my Mushroom Risotto when I could have been getting ready to go out! Thank you for entering #CreditCrunchMunch and I shall have to try this soon:-)
ReplyDeleteI've never tried an oven baked risotto before, I usually make it in a pot. Must give this a go. So much less work to pop it in and leave it instead of all the stirring.
ReplyDeleteLoving your bacon filled baked risotto michelle! I bet recipes like this are a saving grace for you guys at the moment with so much going on. I make a super simple cheese and tomato version that is my staple store cupboard supper that I serve up with salad and garlic bread when we want a comforting substantial meal, but don't have the time or patience to faff about too much cooking. Thanks for sharing with Speedy Suppers!
ReplyDeleteI love oven risottos, the gods of Italian cooking might strike me down, but they are so much easier!
ReplyDeleteI've heard a lot about oven-baked risotto but have never tried to make one before - yours looks grand! Love the combination of peas and bacon in anything :)
ReplyDeleteMmmm look delicious Michelle.
ReplyDeleteHurrah for the oven-baked risotto. A perfect family comfort meal for when - like you know so well - you really don\t have enough hands to continuously stir a pot for 20 minutes!
ReplyDeleteMade a risotto like this last night after seeing this post. Worked a treat. Thank you Michelle
ReplyDeleteWhat a brilliant dish, I haven't made a baked risotto for ages and I love how you have just reminded me. I am sure that every meal at them moment has to be as easy as possible. This is ideal!
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