Oven-Baked Risotto (a.k.a. Cheat's Risotto!)


Pre-heat the oven to 200°C. In a frying pan, heat the oil and butter before adding the onion and broccoli and sautéing for a couple of minutes.

Add the rice and sauté for another minute or so (it will feel dry – don’t panic).

Place it all into a casserole dish and pour over the stock. Carefully place in the oven for 30 minutes – but set the timer for 15 so you can stir it half way!!

Now add the peas and cheese and stir through (the residual heat will cook the peas after a couple of minutes – or you can place back in the oven if you’d prefer). Add any juice, extra cheese, and seasoning to taste. Garnish with chopped spring onions.


Why not try... 

Zing it up: by adding fresh mint leaves (chopped) at the end

Switch it round: by using goat's cheese, not cream cheese


Prep time: 5 minutes

Cook time: 30 minutes

Serves: 4

  • 1tbsp oil

  • 1tbsp butter

  • 1 onion, chopped

  • Around 150g broccoli, cut into tiny florets

  • 200g risotto / arborio rice (plain, not pre-flavoured)

  • 1 litre hot vegetable stock

  • 150g frozen peas

  • 150g garlic and herb cream cheese (use plain if you prefer)

  • Juice of half a lime / lemon (optional)

  • 50g grated parmesan cheese (optional)

  • A couple of spring onions (optional)