Oven-baked risotto?

(10 Posts)
BumgrapesofWrath Mon 18-Mar-13 14:29:55

I haven't got time to do the whole stirring for 20mins whilst gradually adding stock (got two little monkeys here), does oven-baked work just as well? And am I right in thinking you fry up rice as usual, then add whole amount of stock and stick in the oven?

VictorTango Mon 18-Mar-13 14:30:45
BumgrapesofWrath Mon 18-Mar-13 14:33:47

Funnily enough was just looking at that recipe Victor!

Seeline Mon 18-Mar-13 14:36:09

I think it's called a pilaff. I do one with tomatoes/peppers/onions and chunks of lamb, using a lamb stock and lemon juice. Tis yummy smile You need to cover it and they turn out a bit drier than a risotto, but make a nice change.

Seeline Mon 18-Mar-13 14:36:44

Duh - forgot has raisins in it too confused

VictorTango Mon 18-Mar-13 14:37:27

It's only a little dryer than if done on the stove - still really nice for a Monday night dinner.

If I have leftover chicken I will use that instead of bacon.

And sometimes I use peas with mint. Think I stole that idea from someone on MN grin

VictorTango Mon 18-Mar-13 14:38:45

Seeline that sounds yummy esp with the raisins.

BumgrapesofWrath Mon 18-Mar-13 14:42:34

Ace, thank you! Think I'm going to go for it then (better nip out for some parmesan to sprinkle - I haven't had it for ages because of pregnancy!)

snoworneahva Mon 18-Mar-13 14:43:43

Controversial I always add a huge amount of water after the intial ladle and then allow it to simmer with the odd brisk stir. As long as it's a non stick saucepan and I've used risotto rice I've found it to be much the same as the stirring all the time method. Good butter, stock and Parmesan is probably more important.

Follyfoot Mon 18-Mar-13 16:48:38

This is a huge favourite in our house. We often dont put the prawns in as DD doesnt like them, and its still lovely.

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