One Pot Oven Baked Risotto

If you're looking for a fast and nourishing meal to feed a hungry family this One Pot Oven Baked Risotto will come to your rescue! 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 flavour 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!

MY TIPS

• Use a pan/dish that goes from stovetop 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!

• Ensure you use a pan/dish that 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 flavours

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

METHOD

1. Preheat oven to 170°C/340°F.

2. Heat oil over medium heat on your stovetop in a large oven-proof pan or dish.

3. Add the chopped onion and garlic and cook, stirring occasionally, until soft and fragrant.

4. 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.

5. 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.

6. 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).

7. Remove the risotto from the oven and gently stir in the remaining 1/2 cup of stock, Parmesan, peas and butter until everything is well mixed through.

8. Arrange the bacon over the 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.

9. Serve immediately.

SERVES 4