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Baked Spring Risotto
Ingredients
- 1 tbsp olive oil
- 1 large brown onion diced
- 2 cloves garlic crushed
- 250g risotto rice
- 700ml hot vegetable or chicken stock
- 1.5 cups thawed frozen peas
- 2 cups baby spinach
- 1/2 cup mint leaves
- 1/2 tsp lemon zest
- 4 tsp (+extra to serve) goats chèvre or other creamy cheese
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Directions
- 1. Preheat oven to 200C/180C fan. Heat the oil in an oven proof casserole dish add onions and garlic, fry until translucent. Roughly 4-5 minutes. Add rice and stir for a further minute. Pour over stock, cover and place in oven. Bake for 20 mins stirring at the halfway mark.
- 2. Place peas, half of the spinach and half a cup of water in a food processor and process quickly making sure mixture remains chunky. Remove mixture from food processor and set aside. Put remaining spinach, mint, lemon zest and a quarter cup of water in food processor and process to a thin sauce.
- 3. Add both mixtures and goats chèvre to risotto, stir and return to oven for two minutes. Divide between four bowls, top with extra goats chèvre and serve.
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