This is an amazing basic recipe for a risotto, which you just shove in the oven and then voila! it’s all creamy and finished. You can turn it into any kind of risotto you like and without all that awful hovering and stirring! This is naturally gluten free and can be dairy free too, so it’s great for people with intolerances.
I haven’t made a risotto since we’ve been dairy free (I wonder why), but seeing this recipe for Bacon & Broad Bean Risotto over on Jibber Jabber UK , made me crave it and I decided to make a (cow’s milk) dairy free version. This one has buffalo mozarella in rather than parmesan, as we seem to be ok on buffalo milk but I would be just as happy without it….although it would definitely be less stretchy and pingy 😀
The Destructions:
Serves 4 hungry adults
Preheat oven to 200 degrees
- Frizzle whatever chopped veg you fancy, in about 1-2 tbsp Oil until softened.
Good options are chopped onions, celery, grated carrot…or these incredibly handy frozen chopped shallots. I use 2 bags for this quantity to really add some flavour.
Cook’s Ingredients: Frozen Shallots
- Add 450g Arborio (Risotto) Rice to the pan and frizzle for a couple of minutes, stirring constantly.
- Add 1425ml Stock (chicken or vegetable). White wine would be another good option.
- Simmer for up to 5 minutes.
- Cover with foil and then the lid, to form a tight seal and pop it into the oven for 18 minutes and that’s it!
- Stir in any quick cook veg, like peas, in at the end so they don’t get completely zapparooned in the oven.
To personalise your risotto:
- If you want a fishy one, top it with raw fish just before it goes into the oven and it will all be perfectly cooked by the end of the cooking time.
For these ideas, make sure what you’re adding is cooked if appropriate! - Bacon & Broad Bean (+/- mozarella)
- Spinach & Parmesan
- Salmon & Peas
- Chicken & Peas
- Pumpkin & Sage
- Asparagus & Lemon
- Vine Cherry Tomato & Basil (pop the tomatoes in before the oven stage)
- Mushroom
- Goats Cheese & Sundried Tomato
- Beetroot & Spicy Horseradish
- Chargrilled Seafood
- Courgette
You may also like to see other Free From Recipes including:
Anything You Want Oaty Bites
Anything You Want Curry
Anything You Want Asian Stir-Fry
Churros
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To receive our blog posts, please sign up at the right hand side of this page or for Product or Christmas News and promotions from the International Elf Service, please sign up at the bottom of the page. This year’s series of Elfie’s Christmas Letters, a shorter set of letters from different elves from the North Pole and other fun products will be in the shop a little later. Don’t forget Elfie’s Birthday Letters are now available in the shop too!
I love risotto!! I always stand & stir it every few minutes, gradually adding the liquid – next time I’ll try your method, it would make life much easier! Thanks so much for linking up with #foodpornthursdays x
It really is so much easier this way!!! Thank you for hosting such a fab linky – #foodpornthursdays is looking very delicious on pinterest!
I love risotto. I’ve only just tried J on rice and he liked it so I should try and make us a nice dairy free version and it’s great for using up any leftovers. #freefromfridays
I’d love to see what you make Emma :). Was rice on your ‘avoid’ list’?
This looks delicous although not for our family as we try to avoid rice. Great recipe though. I do love a good risotto!
Ooh – intolerance or something else? Is it arsenic levels? I’m the last to hear about anything!
Wow I’ve never tried making risotto in the oven – sounds so easy! I’ll definitely have to give that a go next time I make it 🙂 #foodpornthursdays
Oh yes do – you’ll have more time to do other things!
ooo I’ve never baked a risotto before, such a great idea #foodpornthursdays
It works really really well!!!! x