Oven-Baked Risotto
Oven-Baked Risotto - Image 2

Oven-Baked Risotto

Carefully stirring a risotto is a lovely thing to do, but it does take time and focus and sometimes we have neither. This is our midweek version and it has served us well for 10 years. This is a base recipe with lemon zest, garlic, whatever green veg you have and parmesan. You can also use shredded poached chicken – just add it in the last 5 minutes of cooking.

Price range: €3.63 through €67.16

€67.16
€10.24
€6.64
€21.00
€5.00
€15.00
€22.00
€14.00
€11.00
€14.36
€9.46
€9.00
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€6.00
€8.63
€7.19
€17.25
€10.06
€16.00
€17.00
€7.19
€7.19
€17.00
€10.00
€6.20
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Step 1
Preheat the oven to 180°C.

Step 2
Heat the oil in a flameproof casserole dish and sauté the onion for 4-5 minutes until soft and sweet.

Step 3
Add the garlic and lemon zest and sauté until fragrant.

Step 4
Add the rice and stir to coat well.

Step 5
Pour in the stock, add the thyme and bring to a simmer.

Step 6
Cover and bake in the oven for 20 minutes.

Step 7
Remove the lid and stir through the frozen peas and cook, covered, for a further 5 minutes.

Step 8
Take the risotto out of the oven and stir through the grated parmesan.

Step 9
Taste and season with salt and pepper.

Step 10
Top with extra parmesan and chopped herbs if using..

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