I love risotto, it’s versatile and you can add almost anything you like to make a meal but, let’s be honest, I don’t always have hours to stand around making a traditional stove top risotto. I have discovered that as long as your rice to liquid ratio is correct and you resist the temptation to peek while cooking, you can make a perfectly tasty risotto in the oven.
I am sure that there are people reading this swooning and clutching there hearts at the thought of an oven baked risotto. As a busy family with dietary restrictions, both by choice and medical necessity, this method just makes my life easier. Tasty, cooked risotto on the table and eaten in under an hour! That is a win in my books. Try it yourself.
Carrot and parsnip cheat risotto
- 3 Carrots, grated
- 2 Parsnips, grated
- 2 Cloves of garlic, minced
- 1 teaspoon Nigella seed
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Fenugreek
- 1 teaspoon Coriander
- 1 cup Risotto rice You can use any reasonable sized cup in your kitchen, just use the same cup to measure the stock
- 2 1/2 cups Stock either vegetable or chicken
- 1 Onion, sliced
- Olive oil for frying
- Preheat oven to 170C
- Grate your carrots and parsnips
- In a large casserole dish heat a little olive oil over and cook your carrots and parsnips over a low heat for about 5 minutes until just starting to soften
- Add the garlic and spices and cook for a few more minutes until fragrant
- Turn the heat up and stir in your rice and cook for about a minute making sure the rice is well coated in the spices.
- Add in the stock and bring to the boil.
- Cover and cook in the oven for 25 minutes
- Heat a little oil in a frying pan and cook your onion with a pinch of salt until browned and crispy.
- Serve the risotto with the onion on top