Baked risotto is a delicious alternative to the usual hand-stirred risotto (and a lot easier, too!). We love this vegetarian version with tomato and asparagus as a tasty weeknight meal.
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Ingredients
Method
1.Preheat oven to 180°C/350°F.
2.Bring stock, rind and juice to the boil in medium saucepan. Reduce heat; simmer, covered.
3.Meanwhile, heat oil in medium saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat in onion mixture. Stir in simmering stock mixture. Transfer mixture to shallow large ovenproof dish; cover with foil.
4.Bake risotto 25 minutes, stirring halfway through cooking. Add asparagus and tomato; bake, uncovered, about 25 minutes or until rice is tender. Season.
5.Remove risotto from oven; sprinkle with cheese and thyme.
Be sure to cover the risotto mixture tightly with foil while baking to ensure a perfectly creamy result.
Note
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