24 May 2012

oven baked risotto

photo gs

That´s not að typical way of making risotto, but easy and comfortable. We really love risotto at our home and do it regularly. You need to stand over the pan for 20 minutes if everything should be perfect. To put it in the oven is therefor a lot more easier and you save time if you need to. For those who want something more than risotto to eat, cook chicken with it. Surely to recommend. 

Oven baked risotto with bacon and spinach

1 tsp olive oil
1 garlic clove, crushed
150 g mushrooms, sliced
6 slices of bacon or prosciutto, diced
150 g risotto rice, arborio
5½ dl chicken stock
30 g spinach, cut down
1½ dl grated parmesan
20 g butter
salt and black pepper

Preheat the oven to 180C. Heat olive oil on a pan. Add garlic, mushrooms and bacon and cook until the bacon is cooked through, for 5 minutes. Place the mixture, rice and stock in an oven proof dish. Stir to combine. Cover tightly with foil and bake for 40 minutes or until almost all the liquid is absorbed and the rice is cooked through. Add the parmesan, spinach, butter, salt and pepper and stir until the butter is melted. Serve immediately. 
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