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Very Little Stir Risotto

March 16, 2016

Being spoilt for choice in terms of restaurants literally on our doorstep, and being home-workers who usually work quite late, we often succumb to easy temptation and eat out. Even with a brand new kitchen, I’m ashamed to say. However, we are trying to be more organised, have food in, take advantage of our lovely new kitchen and eat more at home. We love risotto and have been meaning to try out the Three Cheese Baked Risotto spotted in a Donna Hay cookery book – bought primarily for the beautiful design, so it’s been a bonus to find that the recipes are really, really good!

The best thing about this baked risotto is that it’s baked. No standing stirring. Just shove it in the oven – and if you spend a teeny bit extra on the parmesan and prosciutto, I promise you, it is delicious. You’ll never stand, continuously stirring a risotto, again 😉

SERVES TWO

  • 1 cup (200g) arborio rice
  • 2.5 cups (625 ml) stock (we used vegetable stock, but Donna Hay suggests chicken)
  • 1 leek, very finely chopped
  • 1 tsp of chopped oregano leaves
  • 30g butter
  • grated parmesan (as much as you like!)
  • salt & pepper
  • creamy blue cheese, roughly sliced
  • 150g fresh ricotta
  • 4 slices of prosciutto

Preheat oven to 190C/375F. Place rice, stock, oregano leaves & butter in a baking dish and cover tightly with a lid or piece of foil. Bake for 40 minutes or until the rice is soft. Stir in the parmesan, salt & pepper and continue to stir for 4-5 mins or until the risotto is creamy and the remaining stock has been absorbed. Divide the risotto between serving plates and top with blue cheese, ricotta, chopped prosciutto and remaining parmesan.

 

 

 

 

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