Risotto is a firm favourite in our house. It’s one of those meals that I know everyone will eat happily no matter what, so it features fairly regularly in our menu plans. I like to mix up what I put in it according to what vegetables I have on hand, but I always start with a big whack of onion and garlic, and always finish of with a handful of chopped herbs and a big knob of grated Parmesan.
Recently I came across the idea of baking a risotto instead of stirring it constantly on top of the stove. While it isn’t quite as creamy as the stirred version, it wins hands down in the easy to make stakes. It only takes 10 minutes to get it ready for the oven, and then a quick stir at the end. Here is my Kale and sausage version, but use what ever vegetables and meat you prefer. One of our favourite combos is bacon, peas, and a bit of mint instead of the parsley. Yummo!
- 1T oil
- 1 onion - diced
- 3 garlic cloves - finely chopped
- 2c (400g approx) arborio rice
- 125ml white wine
- 1.25 l vegetable stock
- 3 German sausages (you could use chorizo - or any other meat)
- 10 Kale leaves (use spinach if you prefer) - shredded
- ¼ c parsley - chopped
- 50g parmesan cheese - grated
- 10g butter
- Preheat the oven to 170*c
- Heat the oil in an oven proof dish on top of the stove.
- Lightly fry the onion and garlic in the oil for several minutes until soft.
- Add in the rice and stir for 1 minute.
- Add the wine followed by the vegetable stock and stir to combine everything.
- Place a tightly fitting lid on the dish and bake in the oven for 30 minutes. Stir after 15 minutes and return for another 15 until the rice is soft and all the water has absorbed. If the rice is cooked but there is still too much liquid, remove the lid and place in the oven for 5 minutes to allow the water to evaporate.
- While the rice is in the oven, slice the sausages, place on a tray lined with baking paper and bake in the oven until crispy.
- When the rice is cooked, stir through the kale, followed by the parmesan cheese and butter. Fold through the crispy sausage and serve.
You can bet the kids ate this one!
Have you tried oven baking a risotto before? What is your favourite type of risotto?
When I cooked for five people I often baked it. It was heavy to lift from oven, especially in a Le Creuset pan! I do stovetop when it is just me. An interesting variant is pink risotto. A can of crushed tomatoes as part of the stock turns rice pink.