Oven-baked risotto

Oven-baked risotto


This baked version of golden saffron-infused risotto approach less stirring and extra time to socialise with your guests.

The ingredient of Oven-baked risotto

  1. 1 tablespoon olive oil
  2. 1 brown onion, coarsely chopped
  3. 385g (1 3/four cups) arborio rice
  4. Large pinch of saffron threads
  5. 125ml (half cup) white wine
  6. 1.25L (5 cups) Massel chook style liquid inventory
  7. 30g (1/three cup) shredded parmesan
  8. 20g butter

The instruction how to make Oven-baked risotto

  1. Preheat oven to 2 hundredu00b0C. Heat the oil in a flameproof, ovenproof 3L (12-cup) ability casserole dish over medium warmness. Add the onion and cook dinner, stirring from time to time, for five mins or until smooth.
  2. Add the rice and saffron and stir to coat. Add the wine and prepare dinner, stirring, for 5 mins or till the wine evaporates. Add the stock and convey to the boil. Cover with a decent-fitting lid. Bake in oven for 30 minutes or till the rice is tender and the liquid is absorbed. Use a fork to split the grains.
  3. Stir inside the parmesan and butter. Set apart, covered, for 10 mins. Season with salt and pepper to serve.

Nutritions of Oven-baked risotto

calories: 331.015 calories
calories: 8 grams fat
calories: 3.5 grams saturated fat
calories: 53 grams carbohydrates
calories: 8.5 grams protein
calories: https://schema.org
calories: NutritionInformation

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