Gettin’ Baked Risotto (vg)

I’ve heard wild rumours that risotto is tough to make. You have to watch it like a hawk, stir it at secondly intervals, buff each rice grain to a mirror like sheen etc… and ain’t nobody got time for that!

I’ve heard wild rumours that risotto is tough to make. You have to watch it like a hawk, stir it at secondly intervals, buff each rice grain to a mirror like sheen etc… and ain’t nobody got time for that!

Adapted from a great recipe by Vegangela, this tomato risotto is super easy and comes out perfect 60 per cent of the time, every time! 👌

You will need:

  • 400g Arborio Rice
  • 2 x 400g Cans Chopped Tomatoes
  • 1 x Onion
  • 3 x Garlic Cloves
  • 1 Bottle of Red Wine – optional – (well, you only actually need half a cup for the recipe, but perfect excuse to indulge in a glass with dinner, amirite? 😉
  • 1 litre Veggie Stock
  • 150g Spinach
  • 1 tsp Oregano (or generic Italian herbs)
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • A handful or so of Pine Nuts

To Make:

  1. Pre-heat yo oven! 👊  200C/400F
  2. You know the drill – oil in the pan over a medium heat. Chop the garlic and onion and bang those lads in. Cook for a couple of minutes.
  3. Add the rice. Give him a little stir.
  4. Add the tomatoes, stock, oregano and half cup of wine. Let him bubble away there for a few minutes, he’s doing no harm.
  5. Toss in the spinach and give him a good stir. Season well with salt & pepper.
  6. Transfer to a baking dish then bang him in the oven for 35 minutes or until the stock has been absorbed.
  7. While the risotto is gettin’ baked – add a splash of oil to a pan and toast up your little pine nuts.
  8. Plate up the risotto.
  9. Sprinkle with toasted pine nuts (if no one is looking, pretend to be ‘pine nut bae‘)

Tough this risotto making lark isn’t it? NOPE. You smashed it you little legend!

DVx

gettin_baked_risotto

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