From: Delish US
This baked risotto is half the work of a regular risotto, and double the taste.
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- Yields:
- 4
- Prep Time:
- 5 mins
- Total Time:
- 40 mins
Ingredients
- 1 l
low sodium vegetable stock
- 2 tbsp.
unsalted butter
- 1
Garlic clove, crushed
- 5
sprigs fresh thyme
- 450 g
cremini mushrooms, chopped
- 450 g
frozen pearl onions
salt
- 300 g
arborio rice
- 120 ml
dry white wine
- 100 g
grated Parmesan cheese
- 1 tsp.
Freshly ground black pepper
- 150 g
frozen peas
- 2 tbsp.
chopped fresh chives
Directions
- Step 1Preheat oven to 220ºC (200ºC fan). In a medium saucepan, warm vegetable stock over low heat.
- Step 2In a Dutch oven, melt butter over medium-high heat. Add garlic, thyme, and mushrooms. Sauté for 5 minutes. Add onion and 2 teaspoons salt and continue to stir for 2 minutes. Add rice and wine and stir until wine is absorbed, about 2 minutes. Bring to a boil, then reduce to low heat. Ladle in 480ml of warm stock and stir continuously until rice absorbs most of the liquid, about 5 minutes.
- Step 3Stir in remaining stock and place lid on Dutch oven. Bake for 15 minutes.
- Step 4Remove from oven. Stir in cheese, black pepper, and peas. If risotto is too thick, add a splash of stock. Garnish with chives and serve immediately.
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