Baked Risotto

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Baked Risotto

Serves 4

375 ml Arborio rice
1.2 litres vegetable or chicken stock
250 ml finely grated Parmesan or pecorino cheese 45 g butter (45 ml)
Sea salt and freshly-ground black pepper, to taste

1. Preheat the oven to 180°C/160oC fan/Gas mark 4.
2. Place the rice and stock into a greased baking or casserole dish; stir to combine.
3. Cover with a lid, or cover tightly with aluminium foil.
4. Bake for 35 – 40 minutes, or until most of the stock is absorbed. The risotto should not to be too dry. 5. Stir in the Parmesan cheese, butter, and the seasoning; serve immediately.

Tip:

• Start off with the basic baked risotto recipe. You can then add whichever ingredients you like. I generally fry the “extra” ingredients separately, and add them once the basic risotto is cooked.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.