Baked Risotto


Baked Risotto

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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