Creamy Saffron Risotto Bake Recipe
This baked risotto is perfect for the nights when you’re busy with other things but still crave the comfort that risotto brings.
Servings
4
Prep time
Cook time
Recipe
GF, V
Ingredients
- Pinch saffron
- 4 cups hot chicken broth or veggie stock
- 1½ cups Arborio rice
- 4 cloves garlic, crushed
- 1 small onion, finely diced
- 2 tbsp butter
- Pinch salt & pepper
- 2 tbsp butter, cubed
- ¼ cup parmesan or vegetarian alternative, grated
Method
- Preheat oven to 180ºC.
- Add the saffron to the hot stock and infuse for a few mins.
- Meanwhile, place the rice, garlic, onion, butter, salt and pepper in an ovenproof dish. Pour over stock and saffron.
- Cover and bake for 30–35 mins or until the rice is cooked.
- Remove from the oven, add the cheese and extra butter and mix vigorously until the risotto is creamy.
- Tip: If the risotto looks too thick, add more hot stock or boiling water with a bit of butter.
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