Simple baked risotto

Author: HFG staff

Photographer: HFG staff

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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

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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

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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 371cal

Kilojoules 1552kJ

Protein 9.3g

Total fat 7.4g

–Saturated fat 2.4g

Carbohydrates 65g

–Sugars 3.8g

Dietary fibre 2.8g

Sodium 158mg

Calcium 104mg

Iron 0.9mg

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.

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