I made my own version of oven baked risotto last night and it was gorgeous – a big success! I’ve never made risotto before and I didn’t fancy having to constantly stir the pan so I opted for an oven baked version, much more my style.
First of all, I fried some diced chicken breast with some onion and garlic, then added it to a large casserole dish along with 250g Arborio rice and 1 and a half pints of chicken stock. I’m a bit clueless with herbs so I just added some Oregano.
You’re supposed to add parmasen cheese at some point but I’m not really keen so I left that bit out.
I cooked it for about twenty minutes or so at about 200 c but to be honest you can easily tell when it’s done as all the liquid has gone. It looked a bit anemic half way through so I added a half a tube of tomato puree.
It was so simple and I guess the basic recipe would be the stock and the rice – there are probably hundreds of differnt ways you could take this.
Definitely a new addition to the Frugal Family menu 😉
