I love risotto, but I rarely make it. It’s one of those things that I eat while my husband is away because he’s not overly keen on it (another thing I don’t understand), but also a lot of the time I just can’t face standing by the stove for 20 minutes stirring it until it’s cooked. I know it’s not exactly hard work, but a lot of the time when I’ve just got home from work I just want to shove something in the oven and sit down until it’s cooked.
As you can imagine, when I saw the recipe for an oven baked risotto I got a bit excited. This opens up SO many possibilities, not only to eat it more often, but also to experiment with more elaborate ingredients. If I’m not standing stirring the risotto, I can be cooking up some other things to put in. I went to a restaurant in Birmingham called Bank a few months ago, and had the most amazing haddock and leek risotto with a poached egg on top which was complete heaven. I LOVE poached eggs on anything, it seems common sense to add one to the top of a risotto so the yolk mixes in to all the creamy rice, yummmm.
Risottos are such a great way to use up leftover bits of veg that otherwise won’t go very far, or they can be made into something delicious with just some freezer ingredients (peas, broad beans, french beans etc). As long as it’s got lots of cheese in, it’s a winner. I’d recreated the above risotto (without the haddock since I didn’t have it) already, but I fancied trying out a baked version to which I could also add some crispy bacon that can be cooked in the oven alongside the risotto. The result was nothing short of AMAZING. It was so easy and quick, and the resulting risotto was super creamy and the rice was cooked to just the right consistency. I did, however, sustain the most painful burn I’ve EVER had, because I made the foolish mistake of grabbing the saucepan handle when I was stirring the risotto right after it had come out the oven. After running it under cold water for ages I finally ate the (albeit lukewarm) risotto with a wet lump of tissue stuck on the burn before I could run to my resident first aider (my husband’s cousin who lives opposite) who administered me with some rather amazing burn gel. Who knew being a food blogger was so dangerous?
Injuries aside, I will definitely be making this again, and again and again. With loads of different ingredients. It’s SO easy and convenient. What’s not so convenient is the burnt on milk in the saucepan but hopefully that’s nothing an overnight soak won’t fix. I got the recipe from the BBC Good Food website but tweaked it a little. This is how I did it.
Oven baked risotto with leeks, asparagus, bacon and poached egg
1 medium leek
Knob of butter
150g risotto rice (I used arborio)
350ml vegetable stock
125ml milk (I used semi skimmed but use whatever you drink!)
Around 10 asparagus spears
4 rashers bacon
Melt the butter in a pan which can go into the oven, and add a drop of olive oil. Slice the leeks and add them to the pan and cook them gently for 5 minutes or so to soften. Once the leeks are soft, add the rice and stir. Wait until the rice has absorbed the butter and then add the stock and the milk. Bring everything to the boil and then cover the pan with a lid/foil and put into the oven at 200C.
The risotto should take about 18 minutes to cook. Chop the asparagus into pieces and get a pan of water ready for the egg. When the risotto’s got about 5 minutes left, add the asparagus spears and add a little more water/milk to the risotto if it looks a bit dry. Put the bacon rashers on a baking tray and put them into the oven.
Once the bacon has been in a few minutes, poach the eggs. Once everything is cooked it’s just a case of piling everything on top of each other, and seasoning the risotto to taste. I would normally have snipped the bacon into pieces once cooked so that I could easily eat this with a fork, but in my burned, fragile state I didn’t get round to that! You can, of course, put some parmesan in/on this – I didn’t this time in the interest of trying to be healthy but normally I would fill it with cheese!
I will never go back to making a risotto the normal way now, I’m coverted for life!