Oven Baked Risotto with Peas, Courgette and Broad Beans

Oven baked spring pea risotto

 

This vegetarian risotto is quick to prepare and you don’t have to constantly stand over a pan stirring it. It’s a wonderfully warm and comforting dish and was a big hit with me and Mr Grubby Face.  The kids were less impressed.  As it is so easy to just pop it into the oven I wouldn’t be against cooking this for just us in the evening.

Serves 2 adults and 4 kids (you could easily reduce quantities of rice, veg, and stock to make less)

2 tbs Olive oil
Knob of butter
3 garlic cloves, crushed
1 large onion
2 courgettes, diced
280g/10oz carnaroli or arborio risotto rice
1 litre/13/4 pints hot vegetable stock
125g/4½oz frozen peas defrosted
125g/4½o frozen broad beans or soya beans, defrosted (these can be left out without hindering flavour)
3tbsp chopped chives, mint, basil or parsley (or a mixture)
zest 1 small lemon
50g/2oz Parmesan (or vegetarian alternative), freshly grated
3 tbsp mascarpone or cream cheese
 
 
  1.  Heat oven to 200°c/180°c fan/gas 6.  Heat the oil and butter in a flameproof casserole dish over a low heat. Put in the onion and garlic and fry for 5 mins until soft but not golden. Add the courgettes and rice and give it a good stir so they are covered in the oil.
  2. Poor in the hot stock and bring the whole dish to a boil, then put a lid on and bake in the over for 15 minutes.  If you can give it a stir halfway but not essential.
  3. After 15minutes the rice should be just tender and most of the liquid will have been absorbed. Stir in the peas and beans.
  4. Return to the oven for 10 minutes.
  5. Remove from oven, taste its ready and stir in the herbs, lemon zest, parmesan and mascarpone/cream cheese. Season lightly with salt and pepper and serve hot.

Hope you enjoyed reading. Happy cooking.

 

Clare

 

 

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