On a cold, wet day like today when I can’t be bothered cooking anything major, yet want something comforting to eat, I love doing a baked risotto. It’s definitely not as amazing as a properly cooked risotto, but for me it does the job. Husband was happy too when he came in from digging up turf in our yard in the rain!

I usually have frozen prawns, peas and saffron at home so that’s often the type I make as it’s often a last minute decision to cook it. This is another VERY easy dish that’s REALLY delicious!

Basic Baked Risotto with Prawns, Peas & Saffron
Baked Risotto Recipe by: Taste member

Ingredients:
1 tablespoon olive oil
1 brown onion, coarsely chopped
385g (1 3/4 cups) Arborio Risotto Rice
Large pinch of saffron threads
125ml (1/2 cup) white wine
1.25L (5 cups) chicken stock
30g (1/3 cup) shredded parmesan
20g butter

Method:
Preheat oven to 200°C. Heat the oil in a flameproof, ovenproof 3L (12-cup) capacity casserole dish over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft.

Add the rice and saffron and stir to coat. Add the wine and cook, stirring, for 5 minutes or until the wine evaporates. Add the stock and bring to the boil. Cover with a tight-fitting lid. Bake in oven for 30 minutes or until the rice is tender and the liquid is absorbed. Use a fork to separate the grains.

Stir in the parmesan and butter. Set aside, covered, for 10 minutes. Season with salt and pepper to serve.

* For my version above I added 1/2 cup peas and 15 green prawns at the same time as stirring in the cheese and butter. They will cook in the residual heat.

Enjoy. CCxx

(YES ok, that’s goats cheese on the top too. Can’t help myself…)