BAKED RISOTTO
Oven. 180 C. | |
In a large oven proof dish, mix | 1.5 cup risotto rice (arborio) 4.5 cup chicken stock |
Cover tightly in foil and bake 40 mins. | |
For kids fry then chop up | 1 sausage (freeze flow em in freezer) 0.5 cup frozen peas/blueberries. |
For adults cube and bake | 1 kumera |
Chop and crispy fry | 100g bacon 1 handful fresh sage in a lump of butter |
Uncover rice (check liquid absorped), mix in | 1 cup grated parmesan/edam 40g butter |
Mix in sausage and vege-berries for kids. Mix in kumera, bacon and sage for adults. | |
Brilliant recipe for the highly experimental nights - my risotto has ranged from ‘chorizo, halloumi and grilled red pepper’ to ‘cheese’. Great for adult lunch box. Serves 2+2+ |
1 comment:
Blueberries?! Hmmm...
Post a Comment