Simple baked risotto

Author: HFG staff

Photographer: HFG staff

Try this creamy baked risotto recipe. There's no stirring, and it's low in kilojoules, fat and sugars, too.

Serves: 4

Time to make: 35 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 onion, finely chopped
1 leek, thinly sliced
3 cloves garlic, crushed
1 1/2 cups arborio rice
2 very low salt vegetable stock cubes dissolved in 5 cups boiling water
1/4 cup parmesan, grated

Instructions

Stay Awake

1 Heat the oven to 180°C/fan 160°C/gas 4. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion, leek and garlic and cook, stirring, for 5 min.

2 Add the rice and stir for 1–2 min until toasted and coated with oil. Add the stock and bring to the boil. Cover with a lid or foil and transfer to the oven. Bake for 20–25 min or until the liquid has been absorbed and the rice is tender.

3 Remove from the oven, add the cheese and stir until melted and combined. Season with freshly ground black pepper to serve.

Variations

To make it vegan, switch to a parmesan-style vegan cheese.

Nutrition Info (per serve)

Calories 371 cal

Kilojoules 1552 kJ

Protein 9.3 g

Total fat 7.4 g

Saturated fat 2.4 g

Carbohydrates 65 g

Sugar 3.8 g

Dietary fibre 2.8 g

Sodium 158 mg

Calcium 104 mg

Iron 0.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.