Baked Risotto


Baked Risotto

Who loves a scrummy baked risotto? Me!

Ingredients

1½ CUP ARBORIO RICE (OR RISOTTO RICE)
4½ CUPS VEGGIE STOCK
3/4 CUP FINELY GRATED PARMESAN CHEESE
30G UNSALTED BUTTER 
SEA SALT AND CRACKED BLACK PEPPER (TO TASTE)

    Method

    1. Preheat the oven to 180°C. Place the rice and stock in a large baking dish and stir to combine. Cover tightly with foil and bake for 35-40 minutes or until most of the stock is absorbed and the rice is al dente. 
    2. Stir through the cheese, butter, salt and pepper and serve immediately. Serves 4.

     

     

    [c/o Donna Hay]


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