Oven baked risotto

Name: Oven baked risotto
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 300 g arborio rice; 700 ml vegetable stock; 1 white onion; 2 cloves garlic; 100 g pieces Roasted butternut squash; 50 g lardons or 2 rashers of smoky bacon; 50 g grated parmesan cheese; Olive oil

Mal Content @MALContentKiwi

Finding out you can cook a decent risotto in the oven was a complete revelation and a game changer for me. This risotto is super tasty and incredibly easy to make.

Mal Content @MALContentKiwi

Finding out you can cook a decent risotto in the oven was a complete revelation and a game changer for me. This risotto is super tasty and incredibly easy to make.

Saved

Ingredients

30 minutes

4 people

300 garborio rice
700 mlvegetable stock
1white onion
2 clovesgarlic
100 gpieces Roasted butternut squash
50 glardons or 2 rashers of smoky bacon
50 ggrated parmesan cheese
Olive oil

Saved

Steps

30 minutes

1

Heat the oven to 180 degrees Celsius (fan)
2

Chop the butternut squash into smallish pieces and roast in the oven for around 20 minutes. You can do this in the days before making the risotto and keep it in the fridge if you prefer.
3

Chop the onion and saute in a pan with the olive oil
4

Grate the garlic and add to the onion
5

Cook the bacon (or lardons) ready to add to the risotto.
6

Make up 700mls of stock
7

Add the risotto rice, bacon, butternut squash and stock to the pan with the onions and garlic and give it a stir. Put it in the over for around 30 minutes.
8

Check the risotto after 30 minutes. If it isn't quite ready give it another 5 or so minutes.
9

Once the rice is a nice consistency, take the risotto out of the oven and stir through the parmesan cheese.
10

And that's it - risotto from the oven! Delicious.