Let the oven do all of the work with this simple baked risotto. You may, in case you want, add all the risotto elements to the pan in the beginning, however I discover including the peas in direction of the top ensures they’re extra vibrant and sweeter. Stirring by the Parmesan on the finish makes the risotto simply that little bit creamier.
Nicky’s Notes
While I really like the gradual, calming course of of constructing a conventional risotto, generally a throw-it-all-in-the-pan baked risotto is strictly what’s referred to as for.
Why?
- It’s QUICK! 25 minutes from begin to end.
- It’s principally hands-off with a lot of the cooking time being spent cooking away merrily within the oven.
- You don’t have to cut up something (presuming your ham is ready-chopped/shredded) – even an onion (which is normally the bottom start line for a risotto, however this shortcut model doesn’t want one – getting further savoury-ness from the celery salt).
- And naturally it tastes nice too – with salty ham, candy peas and creamy parmesan.
📋 Substances for this baked risotto
***Full recipe with detailed portions within the recipe card under***
Inventory – Use the perfect you will get maintain of. I like to make use of Do-it-yourself Rooster Inventory or a extremely flavourful inventory reminiscent of Important Delicacies hen glace. Flavourful shop-bought bone broth is nice too. When you can’t pay money for any of this, don’t fear, water + hen Oxo cubes WILL WORK and it’ll nonetheless style very good.
Ham – Use cooked and cubed or shredded ham. You may chop up a cooked ham your self (that is higher in case you like chunky items, or you could have leftover ham from Thanksgiving or Christmas) or purchase ready-shredded ham (normally ham hock).
Abbreviated Recipe
***Full recipe with detailed steps within the recipe card under***
Add the rice, oil, pepper, garlic, celery salt, ham and inventory to a preheated oven-proof pan. Stir, add lid, place in oven for 17 minutes. Add in peas, Parmesan and lemon juice. Stir, place in oven for 3 minutes – or till rice is tender. Serve with further Parmesan.
Recipe Ideas
- Preheat your casserole pan earlier than beginning cooking so the rice can begin cooking as quickly because it hits the pan.
- Guarantee your inventory is sort of boiling – so it begins cooking the rice as quickly because it’s added.
Consolation in a bowl.
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🍽️ What to serve it with
This risotto is a meal in itself, however in case you wished so as to add a facet or two, how about:
Make forward and Leftovers Information
- Risotto does style greatest when served instantly, nonetheless, you can make it forward in case you like.
– Make the risotto, then cool, cowl and refrigerate. Reheat in a pan over a low warmth. You’ll want so as to add in additional inventory to loosen it up when reheating. Alternatively, microwave it on excessive, calmly coated, in a microwave-safe dish till piping scorching (normally 2-3 minutes per portion, with a stir midway by heating). - Freezing – I want risotto made and eaten instantly, however you can freeze it you probably have leftovers.
– Shortly cool, then cowl and freeze any leftovers. Defrost within the fridge in a single day, then reheat as per the reheating directions above.
📺 Watch learn how to make it
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Preheat the oven to 200°C fan/425°F/gasoline mark 7. Place a lidded casserole dish within the oven to warmth up.
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As soon as the casserole dish is scorching, take away from the oven and take away the lid (depart a tea towel (dish towel) on the lid so that you don’t by chance choose up the new lid).
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Fastidiously add the rice to the dish, together with the oil, pepper, garlic, celery salt, ham and scorching inventory. Stir collectively, place the lid on the pan and put within the oven for 17 minutes.
300 g (10½oz) arborio rice, 1 tbsp olive oil, ½ teaspoon floor black pepper, ½ teaspoon garlic powder or 2 garlic cloves (peeled and minced), ¼ teaspoon celery salt, 150 g (1 cup) cooked ham chunks (or shredded ham hock), 700 ml (3 cups) just-boiled sturdy hen inventory
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Take away from the oven, add the peas, Parmesan and lemon juice and stir collectively. Place the lid again on and return to the oven for an additional 3 minutes till the rice is tender.
115 g (2/3 cup) frozen peas, 50 g (½ cup) grated (shredded) Parmesan, juice of ½ lemon
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Take away from the oven and provides it a style. Add a bit of extra salt and pepper if wanted (the extent of saltiness is dependent upon how salty your ham and inventory are).
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Serve the risotto topped with further Parmesan, black pepper and contemporary parsley.
grated Parmesan, chopped contemporary flat-leaf parsley, floor black pepper
Don’t like ham or peas?
Swap out the ham for chunks of cooked hen and chunky mushroom slices if you wish to change this dish up.
Dietary data is approximate, per serving. This recipe serves 4.
Energy: 506kcal | Carbohydrates: 65g | Protein: 22g | Fats: 16g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Ldl cholesterol: 50mg | Sodium: 1158mg | Fiber: 4g | Sugar: 2g
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
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