Oven baked risotto donna hay recipes - Light meals snacks

Author: Audrey Cline  

Simple, healthy and delicious creamy oven baked risotto loaded with shrimp, spinach, spinach, goat cheese and Parmesan. Use this baked risotto recipe to master this classic Italian meal.

Baked risotto

This super-healthy three-step risotto is packed with vegetables and ready in less than 30 minutes.
Provided by: Kate Morris and Sally Brown
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 9

Ingredients:

• 1 tbsp olive oil
• 50g/2oz arborio risotto rice
• ½ red pepper, stalk and seeds removed, chopped
• 1 spring onion, trimmed, sliced
• 1 heaped tbsp frozen peas
• 2 small mushrooms, peeled, chopped or torn
• 50g/2oz cooked leftover chicken, chopped
• 125-150ml boiling water
• large pinch stock or bouillon powder

How to cook:

1. Preheat the oven to 200C/400F/Gas 6.
2. Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until well combined.
3. Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid.
4. Transfer the dish to the oven and bake for 15 minutes, or until the rice is tender. Set aside to cool slightly before serving.

Notes: Oven baked risotto, I need to write an oven baked risotto recipe. From what I read the method is the same as pilaf but with the ingredient proportions of risotto and of …

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oven baked risotto donna hay

Easy Baked Risotto

Searching for the easiest way ever to make risotto? Use this baked risotto recipe to master this classic Italian meal.
Provided by: Linda Larsen
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 4 to 6 servings
Cuisine: American,Italian
Number of ingredients: 10

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups Arborio, or long-grain white rice
• 6 cups chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup grated Parmesan cheese
• 2 tablespoons butter

Nutrition:

• Calories: 249 kcal
• Carbohydrate: 23 g
• Cholesterol: 29 mg
• Fiber: 0 g
• Protein: 8 g
• Saturated Fat: 6 g
• Sodium: 1432 mg
• Sugar: 2 g
• Fat: 14 g
• Serving Size: 4 to 6 servings
• Unsaturated Fat: 0 g

How to cook:

1. Gather the ingredients. Heat the oven to 400 F.
2. In a heavy, ovenproof saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and garlic; sauté and stir for 4 to 5 minutes until translucent.
3. Add the rice; cook and stir for 4 to 5 minutes longer.
4. Add the broth, basil, salt, and pepper and bring to a simmer, stirring frequently.
5. Cover the pan with foil, then add the lid. Place in the oven.
6. Bake for 20 minutes, then carefully remove from the oven, remove the lid and foil, and stir thoroughly.
7. Return the foil and lid and place back in ​the oven.
8. Bake 5 minutes longer. Test the rice to see if it's done; it should be slightly firm in the center. If the rice isn't done, cover and return to the oven and bake 5 to 10 minutes longer.
9. When the rice is done, stir in the cheese and butter. Cover and let stand for 5 minutes before serving.

Notes: Donna Hay's super green baked risotto recipe, Preheat the oven to 200C/180C fan/gas 6. 2. Heat a large deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, …

Easy Healthy & Delicious Shrimp Risotto Recipe

Simple, healthy and delicious creamy oven baked risotto loaded with shrimp, spinach, spinach, goat cheese and Parmesan.
Provided by: Martha McKinnon | Simple Nourished Living
Total time: 70 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 1-1/2 cups Arborio rice
• 5 cups simmering chicken stock, divided
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups chopped fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled goat cheese
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup frozen peas

Nutrition:

• Serving Size: 1 -1/3 cups
• Calories: 403 kcal
• Carbohydrate: 44 g
• Protein: 28 g
• Fat: 10 g
• Fiber: 3 g

How to cook:

1. Preheat the oven to 350F degrees.
2. Place rice and 4 cups of the simmering stock in a Dutch oven, such as Le Creuset.
3. Cover and bake for 40 minutes, until most of the liquid is absorbed and the rice is al dente.
4. Remove from the oven and stir in the shrimp and spinach.
5. Return to the oven and cook for 5 minutes, until the shrimp are pink and the spinach is wilted.
6. Remove from the oven and add the remaining cup of chicken stock, the Parmesan, goat cheese, wine, olive oil, salt and pepper.
7. Stir vigorously until the rice is thick and creamy, 2 to 3 minutes.
8. Add the peas and stir until they are heated through.
9. Serve immediately.

Notes: Spoonful: Baked (not stirred): risotto, truffle salt. Preheat oven to 355°F. Heat a non-stick frying pan over medium heat. Add the butter, oil, garlic, and mushrooms and cook for 5 minutes …