If you're looking for a fast and nourishing meal to feed a hungry family to serve guests coming over at the last minute this One Pot Oven Baked Risotto will come to your rescue! I love that most of the work is done in the oven and let's admit it, anything with bacon and cheese is always a winner.
There's so much to like about this recipe - creamy rice, sharp Parmesan cheese with its gut- health promoting probiotics - and you'll get your quota of veggies too. I also ended up adding peppery rocket and fresh moringa leaves (fresh out of the garden). Moringa is a super-food and is extremely versatile unfortunately I added it after I took my photos so forgive me! Moringa leaves are known to be a superfood with amazing healing properties and they have a very fresh and herbaceous flavor that compliments salads and meals perfectly. I know chillies are not a traditional risotto dish but I love them and generally add them to most dishes, you don't have to but it did taste good!
Use a pan/dish that goes from stove top to oven - I love my Woll Diamond Plus Pan, it worked an absolute treat and the dish was cooked perfectly. These pans are amazing and I definitely recommend getting your hands on them if you can! You can read my review here.
Ensure you use a pan/dish has an oven proof lid as well as you will need it for the cooking process once in the oven
Experiment with different veggies or add some different cooked and chopped meats to your risotto for different flavors
YOU WILL NEED
2 tablespoons oil (I use rice bran oil)
1 onion, finely chopped
2 cloves garlic, crushed, minced or grated
1 + 1/2 cups Arborio rice
1-2 green chillies finely chopped (optional but I love it)
1/2 cup dry white wine
3 + 1/2 cups chicken stock
1 cup mushrooms sliced
200g | 7 ounces streaky bacon
1 cup grated Parmesan cheese
1 cup frozen peas thawed
1 cup mushrooms sliced
2 tablespoons parsley finely chopped
1 heaped tablespoon butter
Large handful of rocket or baby spinach leaves
Handful of fresh moringa leaves (optional)
Extra shaved Parmesan for serving
Extra chopped parsley or thyme if desired for extra freshness
Preheat oven to 170°C/340°F.
Heat oil over medium heat on your stove-top in a large oven-proof pan or dish.
Add the chopped onion and garlic and cook, stirring occasionally, until soft and fragrant.
Add the rice and chopped chilli and gently stir to combine all the ingredients together. Stir in the wine and cook until the wine has almost evaporated.
Add 3 cups of the chicken stock and the chopped mushrooms to your pan and stir to combine. Cover with a lid and place on the middle rack of the oven.
Place bacon on a baking paper lined oven tray and place in the oven preferably on the top rack and bake for 30 minutes along with risotto. (They should be ready at the same time).
Remove risotto from oven and gently stir in remaining 1/2 cup of stock, Parmesan, peas and butter until everything is well mixed through.
Arrange the bacon over top of the baked risotto and top generously with rocket/baby spinach leaves or moringa leaves (if using), shaved Parmesan and some chopped parsley or thyme if desired.
Please tag @eatinstylebyferitta on Instagram if you try this recipe so I can connect with you and see your amazing creations too!