Risottos always seem have a bit of a ‘too difficult to make’ stigma around them, well not this bad boy! Risottos literally don’t get any easier than this beautifully simple yet fabulously delicious recipe. The oven does all the hard work for you, there’s only one pot to wash at the end of it and it’s got bacon in it. Do I need to sell it to you anymore?! Oven Baked Risotto is a thing of your future…
Here is what you will need to serve 3-4
First preheat your oven to 200°C/Fan 180°C.
Place your oven proof dish over a medium heat. When it’s hot add in the oil followed by the chopped bacon. Fry, stirring frequently, for about 3 minutes until cooked.
Next add in the onion and fry for another 4-5 minutes until it becomes soft & translucent.
Then add in the rice & stir well to coat all those grains in oil. If you need to, add a little more oil to the dish.
When all that rice is nicely coated, pour in the hot vegetable stock and give it a little mix.
Now pop a lid on or cover tightly in foil & pop into the oven to bake for 15-20 minutes until the rice is cooked to your liking. (It should be tender & the liquid absorbed.) Take out and stir well half way through the cooking time.
Next, tip in the frozen peas and stir them through. Cover & pop back into the oven for 2-3 minutes until the peas are cooked.
Finally stir through the cream cheese and season with salt & pepper to your taste. Serve immediately.
Didn’t I tell you it was easy?! Oven Baked Risotto is a marvelous thing of beauty. It takes out all the time consuming hard work and replaces it with sitting on your bum with a cuppa (or chasing after a toddler who’s trying to kill themselves in 100 different ways if you’re a Mum to a young one like me!) And if you’re not a fan of bacon or peas? You can always switch them out for other things! How about some pancetta and sweetcorn? Or even mushrooms & peppers. The choice is up to you…
I hope you enjoyed the post my lovelies, until next time.