Baked Risotto with Spinach, Peas & Lemon
So, as those of you who regularly follow my blog, probably know by now, I am a complete Risotto addict. I could have it 3-4 times a week and not get sick of it. My favourite at the moment is Butternut Risotto with Feta & Chilli, but I think if I make it one more time, my dad is going to go insane. He likes it, but I have made it 4 times in the last 3 weeks so I understand his predicament.
But sadly for him, I HAD to have my fix last night but decided to do something a bit different. I googled Risotto and saw so many people doing Baked varieties. Then in the new F&HE, I saw yet another baked Risotto and I thought I had to give it a try. I like vegetarian Risotto so I decided to use the fresh Baby Spinach I had and I threw in some beautiful green peas for some added sweetness. It was a marriage made in heaven. The risotto isn’t as soft and ‘runny’ as when you make it the traditional way, but it was still so delicious and incredibly Moorish. It had the same comfort level as a good baked pasta. Oh, and an added bonus, it’s A LOT less trouble than traditional Risotto as you just pop it in the oven and let it absorb all the gorgeous stock & cream. Oh divine!
2 Red onions, very finely chopped
4 Garlic Cloves, thinly Sliced
1kg Arborio Rice
1.5l Chicken Stock
200g Baby Spinach, Finely Chopped
250ml Crème Fraiche
Juice and Rind of 1 lemon
1tbsn Dijon Mustard
2 cups Grated Pecorino
2 cups Cooked Peas
Salt & Pepper to taste
Preheat the oven to 180°C. In a large frying pan, fry the onions and garlic in the butter and oil gently until softened and translucent. Add the rice and stir to coat the rice in the oil. Add the Chopped Spinach and transfer to a deep baking dish. Gently add the stock and stir to combine. Season and cover with foil and bake for 30 minutes (or until the rice is almost cooked). Combine the cream, Creme Fraiche, mustard and lemon and gently pour over the risotto. Stir to combine. Place back in the oven for 10 minutes. Add the peas and Pecorino, stir once more and return to the oven for another 5 minutes. Serve hot with a squeeze of lemon and some extra grated Pecorino.
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