Oven-baked risotto

In Germany wie celebrate today „German Unification Day“. The sun shined the whole day and we hiked a lot. So we decided to cook the

Oven-baked risotto

Oven-baked risotto 004

Just the right thing after hiking !

-==== REZKONV-Recipe – RezkonvSuite v0.99.1

Title: Oven-baked risotto
Categories: Main meal
Yield: 4 Servings

250 grams Pack smoked bacon, chopped into small pieces
1 Onion, chopped
25 grams Butter; 1 oz
300 grams Risotto rice; 10 oz
Half a glass of white wine; optional
150 grams Pack cherry tomatoes, halved
700 ml Hot chicken stock; 1 1/4 pt, from a cube is fine
50 grams Parmesan; 2 oz, grated


BBC Good Food Magazine, September 2005
— Edited *RK* 09/16/2005 by
— Ulrike Westphal

Cook this simple storecupboard risotto in the oven while you get on
with something else – the result is still wonderfully creamy.

1. Heat oven to 200 °C/fan 180 °C/gas 6. Fry the bacon pieces in an
ovenproof pan or casserole dish for 3-5 mins until golden and crisp.
Stir in the onion and butter and cook for 3-4 mins until soft. Tip
in the rice and mix well until coated. Pour over the wine if using
and cook for 2 mins until absorbed.

2. Add the cherry tomatoes and the hot stock, then give the rice a
quick stir. Cover with a tightly fitting lid and bake for 18 mins
until just cooked. Stir through most of the parmesan and serve
sprinkled with the remainder.

PER SERVING 517 kcalories, protein 22g, carbohydrate 63g, fat 2g,
saturated fat 10 g, fibre 2g, added sugar none, salt 3.38g

: PREP 5-10 mins
: COOK 25 mins

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