Risotto is a classic Italian dish generally eaten as a starter. Arborio is the variety of rice used which contains a lot of starch giving the lovely creamy consistency to the dish. It can be used as a pudding rice, too! This is a really simple way of making a risotto as normally it would be cooked on the stove by adding the stock a ladle full at a time.
What you need:
1 clove garlic, crushed
100g Arborio rice
225ml hot stock, either chicken or vegetable
4 spring onions, sliced
25g parmesan, grated
What to do:
Preheat the oven to 200°C/gas mark 6.
Place the garlic, rice and stock into an oven-proof dish. Season with some freshly ground black pepper and if you like, a touch of sea salt. Bake for 15 minutes.
Stir the spring onions and peas through the rice and place back in the oven for a further 10-15 minutes. if the rice seems a little dry and is still al dente – this means firm to the bite – then add a little more stock or water.
Once the rice is cooked, scatter over the parmesan and mix through the rice.
Serve the risotto with crisp green salad.