Six Degrees Of PreparationEasy Oven Bake Risotto
Description
Tired of standing at the pot stirring? sore wrists? Would you rather have a hot bath? The Oven Bake Risottois your answer. Now for Risotto connoisseur's this may not be the best option, it is harder to get the right consistency of rice. That being said the ease of cooking this meal, its speed and taste is a pretty dam good substitute.
Ingredients
2 cups arborio rice
5 cups chicken stock massle brand
0.5 Butter Nut Pumpkin
200 g Baby Spinach
150 g Pine Nuts
2 cups Mushrooms Chopped
80 g Butter
250 g parmesan cheese
Salt to taste
Pepper to taste
2 garlic cloves
1 brown onion
Method
Preheat oven to 180°C
Oil a pan and lightly cook the garlic and onion and pine nuts.
Place the rice in a large ovenproof dish.
Chop the vegetables into chunks and place on top of the rice.
Create the 5 cups of chicken stock and add the butter.
Add the cooked onion, garlic and pine nuts to the oven dish and then add the stock.
Stir the ingredients around and cover with foil.
Cook for about 25 - 30 minutes, pull the dish out of the oven and stir, add in the spinach.
Place back in the oven for an additional 20 - 25 minutes, until most of the liquid has been absorbed and the rice is cooked.
Once cooked stir in as much Parmesan cheese about 1/2 - 3/4 of a cup and salt and pepper to taste.
Sprinkle with extra parmesan to serve.
