Easy Baked Risotto
Here’s a quick and easy midweek family dinner recipe. It can be ready in about 45 minutes and cooked in just one pan, which is great if time is tight in the evenings. The best thing about it though is that you just put it in the oven without all the stirring!
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. Remove the lid, check the seasoning and add a squeeze of lemon and serve.
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 to cover it so it doesn’t dry out. Heat up well before serving.
Nutrition
Calories: 518kcalCarbohydrates: 93.2gProtein: 18gFat: 6.9gSaturated Fat: 1gFiber: 8g
Tried this recipe?Let us know how it was!