|My rest easy oven baked risotto. The left one has parmesan |
cheese and the right has goat's feta.Tastes better than it looks!
What I don't like about risotto is the damn hard work you've got to put into it. Stirring, stirring, stirring until you feel like your arm is about to drop off - it's called the risotto cramp. It starts in your shoulder then slowly works it's way along your arm, extending into each of your fingers like crippling arthritis. This is where I ask my husband to take over. I am a wimp. He's got muscles and he can get the risotto on my plate faster than what I can.
It may sound romantic, cooking risotto together, sipping on leftover cooking wine and chatting about the day while leaving the kids to scream. But it can be even better than this! It's called 'Rest easy, oven baked risotto'. So throw out your pain in the arm risotto recipe and take notes on this one.
1 large leek or onion thinly sliced
2 garlic cloves
1L of chicken or veg stock
600g of aborio rice
250 ml of dry white wine
1/2 (about 500g) of butternut pumpkin, peeled, desseded and cut into cubes
2 cups of baby spinach
2 tsp of olive oil
Salt & pepper
1/3 cup of grated parmesan cheese or goat's fetta.
N.B I generally cook by sight so if it looks like your risotto needs more liquid then add more stock. This receipe also tastes great with chicken added.
1. Preheat oven to 200 degress c. Melt butter in a large flameproof dish over medium heat until it's melted.
2. Add leek and garlic to the pan and cook until leek is soft. Pour in the stock, rice & wine. Bring to boil, pop the lid on and put it in the oven for 30 mins or until the rice is tender and the stock absorbed.
3. Place the pumpkin on a baking tray with olive oil. Sprinkle with salt and pepper. Bake for 30 mins until it is golden.
4. Once the risotto is cooked, stir through the pumpkin, baby spinach, and cheese. Season with salt and pepper.
5. Serve it up. Yummy & arm cramp free!