Not Wallaby and Wattle Baked Risotto

Ingredients with chicken and vegetables for cooking risotto

INGREDIENTS

  • 1½ cup sushi rice (okay to substitute Arborio or other); uncooked
  • 4½ cup chicken or vegetable stock
  • 1 cup finely grated Parmesan
  • knob of butter
  • salt and pepper to taste
  • OPT: chicken and pumpkin shown; substitutions discussed
  1. Preheat the oven to 180°C (355°F in American). Place the rice and stock in a oven-safe covered casserole dish.
  2. Siôn’s variation: half a butternut pumpkin cubed, 3 poached chicken thighs
  3. Substitutions: hard vegetables can go in with rice, and stock. Chicken and other soft parts get stirred in with the parmesan.
  4. Cover tightly with foil and bake for 25 minutes, then check every five minutes, or until most of the stock is absorbed and the rice is al dente. 
  5. Stir through the parmesan, butter, salt and pepper and serve immediately.
  6. Serves 4

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