I love standing at a pot of risotto stirring and stirring, I really do, but not when I’m short on time! This risotto only needs a good stir at the end, making it perfect for the nights when you’re busy with other things but still crave the comfort that risotto brings. You will be amazed by how great this baked risotto is.
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
