Best 3 Baked Risotto Donna Hay Recipes
Baked Risotto Donna Hay: A Culinary Journey of Creamy Goodness
Baked risotto is a delightful dish that marries the creaminess of risotto with the convenience of a baked casserole. Donna Hay, a renowned Australian chef and cookbook author, offers her unique take on this classic dish, resulting in a flavorful and visually appealing creation. This article features not one, but three delectable baked risotto recipes from Donna Hay's culinary repertoire, each with its distinct flavors and ingredients. Prepare to embark on a culinary adventure as we delve into the world of creamy baked risotto, exploring the diverse offerings of this versatile dish. Whether you prefer the simplicity of a classic mushroom risotto, the hearty richness of a sausage and pumpkin combination, or the vibrant freshness of a spring vegetable medley, Donna Hay's baked risotto recipes promise an unforgettable dining experience. Get ready to tantalize your taste buds and impress your dinner guests with these easy-to-follow yet sophisticated recipes.
OVEN-BAKED RISOTTO
Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
- Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.
Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium
BAKED CHICKEN, LEMON AND PEA RISOTTO
Make and share this Baked Chicken, Lemon and Pea Risotto recipe from Food.com.
Provided by lindseylcw
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 200C 400F.
- heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
- add leeks and zest to the pan and cook for 5 mins until leeks are golden.
- place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
- add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
- the risotto will be quite liquid at this stage.
- stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
- stir for 2 mins to thicken then serve.
Nutrition Facts : Calories 625.2, Fat 13, SaturatedFat 3.2, Cholesterol 14.5, Sodium 596.1, Carbohydrate 104.8, Fiber 6.2, Sugar 9.7, Protein 20.1
EASY BAKED RISOTTO
This recipe originally came from Donna Hay magazine, but it was such a fantastic recipe that I have used it as a base for so many other baked risottos. This is my favorite. Its a great way to get veggies into kids without them really tasting them. You can add all of these veggies, some of them, or completely different ones. Its is totally flexible. And once you have cooked your chicken you can put it in the oven and forget about it. No more standing at the stove stirring for half an hour!
Provided by DexterandLiz
Categories One Dish Meal
Time 1h
Yield 3 big man dinners, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200°C.
- Heat fry pan over medium heat. Add small amount olive oil (enough to seal chicken breast and lightly cook veggies - not too much). You can add a small amount of butter to fry pan at this time but as you need to add it later, I prefer not to.
- Saute onions until translucent then add garlic. Add sliced chicken and brown lightly ( you can season the chicken here with whatever you would normally use to season - I actually use steak spice, which has a nice flavour). Then add your veggies (but no peas or English spinach at this stage). Remember you are not actually cooking the veggies at this point, you are just allowing them to soak up the flavour of the other ingredients.
- In a baking dish with lid (pre-greased), add 41/2 cups chicken stock, 11/2 cups arborio rice, and the content of your pan.
- Put it in the oven for 40 minutes and do something else for a while. Do not stir.
- After the 40 minutes are up, stir risotto and add parmesan cheese, butter (or olive oil - it still tastes just as nice), any peas or spinach, season & stir.
- Enjoy.
- This is also a really nice side dish if you omit the chicken, then you'll get 6-8 serves out of it.
Nutrition Facts : Calories 715.8, Fat 22.1, SaturatedFat 8.4, Cholesterol 106.7, Sodium 712, Carbohydrate 80.6, Fiber 4.6, Sugar 8.6, Protein 46.5
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your risotto. Look for flavorful vegetables, fresh herbs, and a good-quality broth.
- Toast the rice before adding the liquid. This will help to develop its flavor and prevent it from becoming mushy.
- Add the liquid gradually, stirring constantly. This will help to prevent the rice from sticking together and becoming clumpy.
- Cook the risotto until it is creamy and al dente. The rice should be tender but still have a slight bite to it.
- Stir in the cheese and butter at the end of cooking. This will help to create a rich and creamy sauce.
- Serve the risotto immediately. It is best enjoyed when it is hot and fresh.
Conclusion:
Baked risotto is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. It is easy to make and can be customized to your liking. With so many different variations to choose from, there is sure to be a baked risotto recipe that everyone will enjoy. So next time you are looking for a new and exciting way to cook rice, give baked risotto a try. You won't be disappointed!
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