There are some people out there who don’t enjoy eating rice. This recipe is not for them. It’s for you, if you love all sorts of rice, from basmati and pandan to black and red rice, and arborio. Rice is not always easy to cook. There is always the risk of getting it stick to the pan, or not reach the right consistency. If you want a no-fuss method to prepare risotto, try Donna Hay’s recipe, like we have. This rice recipe is quick, easy and it contains ingredients you must likely already have at home, like bacon, champignons, butter and Parmesan cheese. Instructions on how to prepare Baked Risotto and photos follow.

Ingredients list for Baked Risotto:

1 tbs coconut oil

2 cloves garlic, crushed

150 gr champignons, roughly chopped

50 gr bacon, roughly chopped

150 gr arborio rice

500 ml chicken stock

30 gr baby spinach leaves

40 gr finely grated parmesan

20 gr butter

salt and pepper to taste

Preparation method for Baked Risotto:

Preheat oven to 180°C (355°F). Heat the oil in a large non-stick frying pan over medium heat. Add garlic, mushrooms and bacon and fry for 5 minutes or until golden brown. Pop them in an ovenproof dish with the rice and chicken stock. Stir through in order to combine the ingredients. Cover the dish tightly with aluminum foil.

Bake your risotto for 40 minutes or until most of the deliciously flavored chicken stock is absorbed. The rice should be cooked al dente, therefore it must not be completely soft. Remove the baking tray from the oven and incorporate the spinach, parmesan, butter, salt and pepper. Cool down for 5 minutes, then divide over two plates. We sometimes grate a tiny bit of nutmeg over the risotto, for extra flavor. Serve with a green salad and a refreshing white wine, such as Chardonnay or Sauvignon Blanc.

Bon appetite!