Baked risotto with spinach, peas and lemon

Recipe from: 14 April 2010

Ingredients 14
Servings 6-8
Time 20 mins

Ingredients

  • 2
    Red onions, very finely chopped
  • 4
    Garlic Cloves, thinly Sliced
  • 2
    Tbs
    Butter
  • 2
    Tbs
    Oil
  • 1
    kg
    Arborio Rice
  • 1.5
    l
    Chicken Stock
  • 200
    g
    Baby Spinach, Finely Chopped
  • 250
    ml
    Crème Fraiche
  • 150
    ml
    Cream
  • 1
    Juice and Rind of lemon
  • 1
    Tbs
    Dijon Mustard
  • 2
    cup
    Grated Pecorino
  • 2
    cup
    Cooked Peas
  • Salt & Pepper to taste
 

Method

45 mins
 
Preheat the oven to 180°C.
In a large frying pan, fry the onions and garlic in the butter and oil gently until softened and translucent.
Add the rice and stir to coat the rice in the oil.
Add the Chopped Spinach and transfer to a deep baking dish.
Gently add the stock and stir to combine.
Season and cover with foil and bake for 30 minutes (or until the rice is almost cooked).
Combine the cream, Creme Fraiche, mustard and lemon and gently pour over the risotto. Stir to combine.
Place back in the oven for 10 minutes.
Add the peas and Pecorino, stir once more and return to the oven for another 5 minutes.
Serve hot with a squeeze of lemon and some extra grated Pecorino.

To read more on these delicious recipes click here...
 

Read more on: starch  |  bake  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.