Stilton and chorizo oven-baked risotto

Stilton and chorizo oven-baked risotto in a heart shaped bowl

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When it comes to risotto, I have little patience standing over the pan stirring in the stock, that’s why I love oven baked risotto: you can just fry everything off in the pan and then bung it in the oven. Job done. Risotto for me is perfect recovery food – extremely comforting and homely.

This recipe is adapted from BBC Good Food’s Oven-baked risotto.

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{Serves 4}

40 mins – Prep time: 15 mins – Cooking time: 25 mins (18 mins unattended)

Ingredients

  • 600ml hot chicken stock
  • 300g arborio risotto rice
  • 150g frozen peas
  • 8 cherry tomatoes, halved
  • 8 slices chorizo
  • 2 slices of bacon
  • 1 small onion
  • 1 small head broccoli
  • 70g stilton
  • 25g butter

Instructions

  1. Preheat the oven to 180°c.
  2. Make broccoli florets, cutting any large ones in half. Blanch broccoli for a 3 minutes to soften a little. Then run under cold water and shake off any excess water.
  3. Chop the bacon and chorizo into small pieces. Finely chop the onion and sweat with the butter on a medium/low heat in a heavy-bottomed pan (like a Le Creuset) for 3-4 minutes with the lid on to soften it.
  4. Add the bacon and chorizo and cook for another 2 minutes, then add the risotto rice and cook for further 2-3 minutes, stirring to ensure all risotto is coated in the butter.
  5. Add broccoli florets, cherry tomatoes, frozen peas and hot chicken stock. Season well, stir, then put the lid on and place in the oven for 18 minutes.
  6. When done, crumble the stilton into the risotto, leaving a little for garnish and stir through.

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