It’s always around this time that I get so excited about slow-cooked things. Popping the oven on, which helps heat the house, putting in a big dish of something savoury and delicious, and filling the place with gorgeous smells.
Now I’m a huge advocate for cooking risotto the proper way – lots of stirring and stuff, but now and then I’m partial to baking it and letting it do its own thing while I do mine. I’m consciously trying to do less and just ‘be’ these days… time with real little ones goes so fast, and I want to be present and really enjoy it. Well, present for the good stuff, I definitely go elsewhere in my head when it’s time to fold the washing or mop the floor! UGH.
As with any risotto dish (and any recipe of mine, let’s face it!) you can use any veg you currently have laying about. This is excellent for using up bits and pieces before market day, or you can specifically choose something beautiful for the sole purpose of the dish. This was definitely the former for me, as I’m trying very hard to cut back on waste, and sad veggies at the bottom of the crisper was/is my number-one issue. I’m gettin’ em before they go bad!
Serves 6
Ingredients:
1 onion, diced
2 cloves garlic, minced
400g risotto rice
100ml white wine
1 litre stock (you may need a little more, especially when stirring it before serving to help loosen)
whatever veggies you want, chopped small. I used carrot, celery, zucchini and squash
1 cup grated fresh parmesan
knob of butter
salt
pepper
Directions:
1. In an oven-safe lidded casserole, saute onion, garlic, carrot and celery gently in butter and olive oil until translucent.
2. Add rice, wine, and stock. Put lid on and place in a pre-heated 180C oven.
3. Bake for 30-40 mins. You can stir in intervals if you want, but I didn’t bother. Add zucchini and squash 10 minutes before the rice is done.
4. Remove when risotto is soft and cooked to your liking. With a wooden spoon, beat the risotto until it loosens and becomes smooth. You may need some water or extra stock.
5. Add parmesan and butter. Check for seasoning. Add any fresh herbs you want.
6. Serve with extra parmesan and herbs on top.
Hayley says
May 24, 2012 at 11:30 pmWhat a great idea! The squash looks pretty yum in there too 🙂
Jessica Nazarali says
May 25, 2012 at 12:01 amSounds delicious! I'm still getting over the lentil curry I made following your recipe. I nearly cried it was so good!
Christie @ Fig & Cherry says
May 25, 2012 at 12:06 amSo colourful, so frugal, so yummy! 😉
Ali says
May 25, 2012 at 12:40 amGreat idea!! Have to say I made your Rye Bread in my bread maker on Wed, it was fantatic. I did make it by hand the first time and it was great then too, but really felt like some and didn't have the inclination to be kneading. I popped it all straight in the bread maker, put extra water in (bout a quarter of a cup), plus a tsp of salt and a tsp of bread improver, and made in it on the wheat setting and it worked a treat!! I love Rye bread and am so happy so be making it at home! Thanks!! x
thegorgiegirl says
May 25, 2012 at 1:25 amSounds and looks delicious 🙂
Est Rasmussen says
May 25, 2012 at 8:10 amThis looks delicious, definitely making tonight, have a load of tatty veg to use up.
lucy @ motherwho says
May 25, 2012 at 1:36 pmY-U-M.
Veggie Mama says
May 31, 2012 at 3:11 amI'm sort of surprised at how good it tasted! i thought it would get a bit lost with the other, stronger flavours.
Veggie Mama says
May 31, 2012 at 3:11 amHa there is a lentil soup recipe I made a little while ago and I think I DID cry!
Veggie Mama says
May 31, 2012 at 3:12 amI was thinking of doing a Frugal Friday post and putting this in! It's such a good candidate.
Veggie Mama says
May 31, 2012 at 3:12 amYou know what? If I had a breadmaker I'd be putting it in there too! I'm all for cutting corners in the kitchen when need be xx
Veggie Mama says
May 31, 2012 at 3:12 amSo cosy and warming!
Veggie Mama says
May 31, 2012 at 3:13 amIt is EXCELLENT at hiding tatty veg!
Veggie Mama says
May 31, 2012 at 3:13 amT-O-T-A-L-L-Y!
Veggie Mama says
May 31, 2012 at 3:14 amOh was it good? I fricken love putting asparagus in my risottos.
SJ says
May 19, 2014 at 10:50 amA wonderful dish, I must say! I’m definitely going to give it a try… Well, it’s my 1st visit to your space and I simply loved exploring it! Happy to connect… See you sometime @ http://cookingwithsj.com/ 🙂
Veggie Mama says
May 19, 2014 at 1:14 pmI hope you enjoy it!