This weekend deserves a delicious summery recipe. I’m a big fan of risotto, but find I only cook it for a crowd so rarely eat it just for me. Risotto also risks not tasting great cooked in the traditional way if left for more than a day. Enter @rachelkballard, who has pointed me in the direction of an awesome baked risotto recipe, which keeps everything tasting 😋 even after a couple of days in the fridge. Enjoy this one guys!
Takes 45 minutes, makes 4 work lunches
1 large onion, finely chopped
2 sticks of celery, finely chopped
1 cloves garlic, minced
A glass of white wine
300g arborio rice
A bunch of asparagus (about 250g), trim off the woody stalk ends
200g frozen peas
600ml veg stock (using a @knorruk stock pot is great)
A big handful of grated parmesan
A big handful of mint, chopped
Salt and pepper
1) Pre-heat the oven to 180C.
2) Put a saucepan on a medium heat. Add a touch of olive oil, the onions, garlic and celery. Cook for 5-10 minutes until the veg is soft but not browned.
3) Add the arborio rice, stir well for a couple of minutes so the rice is all coated. Add the wine and stock, along with a pinch of salt and good grind of black pepper.
4) Transfer the rice to an ovenproof dish and baked for 25 minutes and until the rice is cooked. For the final 5 minutes stir the peas through the risotto.
5) Meanwhile put a frying pan on a high heat. Drizzle the asparagus with olive oil, then char on the pan for 3-5 minutes on both sides. Season and set aside.
6) To finish the risotto, stir through the butter, the zest of a lemon, and parmesan. Check the seasoning, fold through the mint and serve with a couple of asparagus spears.