Posted in Recipes

Oven baked vegetable risotto

Yesterday, I made this lovely vegetable risotto. It is a recipe from Rachel Allen. She is my favourite Irish cook & baker! I have several cookbooks of her! She rocks!

I love it because it was the first risotto I have made in my life! I did not have to stir for a long time because it was baked in the oven for 20 minutes. Ooh yes, this is so good…

Recipe: for 6 persons
3 fat cloves of garlic, peeled & finely chopped
1 large white onion, peeled & finely sliced
300 gr of fresh spinach leaves, washed & spin dry
350 gr of Arborio rice
150 ml of white wine, I used Grand Vin du Bordeaux, Sauvignon 2006
27 trimmed & cleaned green asparagus, the rough bits peeled if needed
950 ml of gluten-free vegetable stock
250 gr fresh or frozen peas/ I used thicker green organic peas, frozen
Parmesan cheese, grated to serve
Black pepper
Maldon sea salt
Olive oil: 4 tablespoons
1. Preheat the oven to 180° C.
2. Take a medium cooking pot & fill with hot water. Bring to the boil. When boiling, add the frozen peas. Cook until al dente. In my case, that took 8 minutes. Drain. Keep warm.
3. Take a large cooking oven safe pot with lid, like Creuset, to use later in the oven. Heat up on high with 2 tablespoons of olive oil. Add the cooked peas & the spinach. Stir all the time for 1 to 2 minutes until the spinach has wilted. Season with black pepper & some sea salt. Add 50 ml of the vegetable stock. Stir.
Now, purée or mix everything together in the blender or with a mixer. Taste. Season according to taste! It mustn’t taste bland! It must taste terrific! Set aside.
4. Heat the same Creuset pot up on medium heat. Add 2 tablespoons of olive oil. When the oil sizzles, add the chopped up garlic & onion dices. Season with pepper & sea salt. Cover with the lid & fry until the onion parts & garlic are softened but not coloured.
5. Add the rice & stir it around for 1 minute, then add the remaining vegetable stock & the white wine. Stir everything round. Now, turn the heat on high & bring to the boil. When boiling, turn the heat off. Put the lid on & place in the oven & bake for about 15 to 20 minutes until the rice the liquid has absorbed.
6. In the mean time, take a large cooking pot & fill with hot water. Bring to the boil. When boiling, add the green asparagus & cook until al dente. Drain. Keep warm.
7. When the risotto is cooked. In my case, it took 20 minutes, take the lid off with hand gloves!! Stir the purée in the risotto. Stir well.
8. Take your plates & plate up!
9. You have a lovely, easy & healthy risotto topped with green asparagus & Parmesan shavings on top!
This is lovely enjoyed with the same wine you cooked with, white wine : Grand Bordeaux Sauvignon 2006!

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

62 thoughts on “Oven baked vegetable risotto

  1. I agree, what a wonderfully healthy risotto idea. I would love to make this, and use the fibrous asparagus ends to make the vegetable stock for the risotto!

  2. Sophie,I love how you describe recipes! And this sounds so easy! I have a whole bag of mushroom stems and broccoli stems in the freezer to make broth (I save everything, sometimes even the onion skins). I have to try this

  3. This looks great, I love risotto but don’t love all the stirring. I will try baking it next time!

  4. I have only made risotto once in my life, but I love the sound of an oven baked risotto!

  5. I haven’t even heard the name of risotto before, but sounds great! I love geggies, so I think I shoul give it a try. I haven’t used asparagus, either. It’s not so common here, we just have the canned asparagus in market. Do you think I can use them?

  6. What an interesting idea! I’ve made risotto only one time using the “regular” method.I like the addition of all the green thigns!

  7. This looks perfect! I love the color- so fresh and green!The first time I made a risotto was in culinary school, and they had me stand there and stir the damn thing for close to 40 minutes… ughhh! So unnecessary. Of course by the time it was done, the rice was all broken up and it was way too starchy. Very interesting to make it using pilaf method. I make mine stove top, and really only stir it at the beginning before adding the any liquid, and after that, only when I add liquid.

  8. I’ve never made a risotto, either! Looks looks like a great one to start with. Thanks for the recipe!

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