This is one of my favourite dishes for an easy family dinner.
Simply chop the onion, garlic and peppers and fry in a little oil then add the rest of the ingredients and put in the oven until cooked. No standing around for ages stirring your risotto just bake and it is ready.
It’s a very flexible recipe that is easy to sub different ingredients, depending on what you have available. For example, you can sub kale for the spinach or beans for the chickpeas. Butter beans, in particular, are a great swap here.
It’s also an easy one for the children to make for you, as there is minimal chopping. Just 4 easy steps to follow and no complicated ingredients.
If you are really hungry or want the risotto to go a bit further, serve with chunks of crusty bread or a large green salad, but it works well as a standalone dish.
Give it a try and let me know what you think in the comments.
Recipe Tips:
- You may need a little more stock, so check it when it comes out of the oven and add a little more when you add the spinach, if needs be.
- The risotto stores well in the fridge for leftovers, just make sure you cover it so it doesn’t dry out and heat up well before serving.
Easy Baked Risotto
Ingredients
- Ingredients
- 1 large onion
- 2 large peppers
- 1 tbsp olive oil
- 2 garlic cloves
- 1½ tbsp smoked paprika
- ¼ tsp chilli flakes
- 2 tsp dried oregano
- 350 g risotto rice
- 1¼ litres veg stock
- 1 tbsp balsamic vinegar
- 2 x 400g tin of chickpeas
- Handful of spinach
- Chopped parsley
- Squeeze of lemon
- Salt & pepper
Instructions
- Preheat the oven to 180C or 350F
- Slice the onion and peppers and mince or chop the garlic. Add the oil to an ovenproof pan and fry the onions and peppers for 10 minutes until soft, adding the garlic for the last minute or so.
- Add the rice, herbs, spices and some salt and pepper and stir through for another minute.
- Add the stock, balsamic and the chickpeas and stir through. Bake in the oven for 30 minutes with the lid off until the rice is cooked.
- Once it’s ready take out the oven and add a handful of spinach and some chopped parsley. Then pop the lid on and let it rest for 5 mins for the spinach to wilt.
- It’s now ready to serve so check the seasoning and add a squeeze of lemon and tuck in.
Notes
- You may need a little more stock so check it when it comes out of the oven and add a little more when you add the spinach if needs be.
- The risotto stores well in the fridge for leftovers, just make sure you cover it so it doesn’t dry out and heat up well before serving.
So easy, absolutely delicious and catered beautifully for different dietary requirements.
Amazing! Glad you liked it.