I love risotto, but don’t always have the time it needs, what with all that effort standing by the stove stirring. This recipe uses risotto rice but you bake it in the oven meaning it needs a lot less attention. It tastes great the next day too.
Baked risotto (serves 4)
1 clove of garlic, crushed
1 leek, sliced
1 large courgette, diced into bite size chunks
1 pepper, diced
250g risotto rice
1 litre vegetable stock
1 tbsp mixed Italian herbs (basil, sage, oregano, thyme, marjoram)
Grated Parmesan cheese to serve
1. Preheat the oven to 180°C.
2. Put the vegetables in a large ovenproof dish. Add the garlic, rice and herbs. Pour over the vegetable stock and stir well.
3. Bake for 30-40 minutes until the rice is soft and tender.
4. Stir through the grated Parmesan cheese just before eating by the comforting bowlful.