Saturday, May 12, 2012

that risotto recipe

I've raved about it. It's appeared in every single month-of-eats post so far. So what is this holy grail of easycare rice dish recipes?
Well - in a nutshell, it's an oven baked risotto. No stirring required, which I must admit is my least favourite activity at the end of the day.
I have no idea where the recipe came from; it is important to use arborio rice; it's a great vegetarian use-up-whatever-is-in-the-fridge stand by.
Bon appetit!

This is the recipe as copied - I usually vary it to include whatever is to hand/dying in the fridge.

2 tablespoons olive oil
3oz butter
3 leeks, sliced finely
zest of on lemon, shredded
14oz arborio rice
2 pints veg stock
8oz frozen peas
8oz asparagus
2 tablespoons lemon juice
4oz grated parmesan
1 bunch mint, chopped
1 bunch basil, chopped

  1. Preheat oven to 400F/200C.
  2. Fry leeks and lemon zest in the olive oil and 1oz butter until soft (about 5 minutes).
  3. Place leeks, rice and stock in oven dish. Cover tightly and bake for 20 minutes.
  4. Add peas and asparagus then bake for another 15 minutes with the lid on.
  5. Stir in lemon juice, parmesan, mint, basil, remaining butter and season.
  6. Stir for two minutes to thicken then serve with additional parmesan 
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