Easy Baked Risotto Three Ways

Whenever I am teaching and consulting with women on how to feed their families more healthy food on a daily basis, the one objection I run up against repeatedly is a lack of time in our busy lives to prepare real food.

These Easy Baked Risotto recipes come to your rescue and here are 5 reason why!

  1. It’s baked! No stirring, no checking. Get the ingredients in the oven and get on with your life.
  2. The fantastic flavours are kid friendly….no complaints over your homemade meal. Is it the cheese?!?
  3. It is real food! There are no ingredients here that you cannot pronounce. Butter, rice, broth and vegetables, did I mention cheese.
  4. Use the basic recipe and riff off in your own direction. Rosemary, ham and sweet potato perhaps, tuna, olives, lemon, parsley and capers? You do you, and create your own delicious favour combinations.
  5. These risottos provide nutritionally dense food. Bone broth: full of bio-available minerals for strong bones, collagen for great skin and hair and amino acids to boost immunity and heal your digestive tract. Vegetables: full of vitamin C, vitamin A, fibre and magnesium. Butter, a healthy saturated fat and full of vitamin A…….and every time, just before serving, fresh parsley for Vitamin C, magnesium and a good dose of iron.

Pick the recipe that appeals to you must and plan it into your rotation for next week. Can you get bone broth or a good quality prepared stock at your Farmers Market? Are asparagus in season in your neck of the woods? Or do you get great local hot house tomatoes?

Pick your culinary adventure and enjoy!

 

Baked Leek & Sweet Potato Risotto

1 large leek, well rinsed & finely chopped

1 small sweet potato, diced

2 tbsp butter

2 cloves garlic, crushed

1½ cups Arborio risotto rice

3 cups hot bone broth, chicken or beef

¼ cup parmesan or pecorino romano cheese, grated

¼ cup fresh parsley, chopped

sea salt, to taste

 

Directions:

Preheat oven to 400F.

Heat an ovenproof or large skillet over medium heat. Melt butter. Add leek and sweat it until it begins to soften (3-5 minutes). Add the garlic and cook until soft and aromatic (1 minute). Add the rice and stir to coat it with mixture. Add the sweet potato and mix again.

Transfer contents to an ovenproof casserole dish if your skillet is not ovenproof. Pour hot stock over the contents and stir. Place skillet or casserole dish into the oven for 20 minutes, and stir mixture halfway through.

When the rice is just tender and the liquid is absorbed, add chopped parsley and grated cheese and stir until just combined. Taste and add sea salt to taste. It’s ready to serve.

 

Midweek Meal, Real Food, Real Fast Food, Bone Broth

Baked Cherry Tomato and Bacon Risotto

1 Small onion finely chopped

4 rashers streaky or back bacon finely sliced

1 punnet or 1/2lb cherry tomatoes halved

2 tbsp butter

2 cloves garlic, crushed

1½ cups Arborio risotto rice

3 cups hot bone broth, chicken or beef

¼ cup parmesan or pecorino romano cheese, grated

¼ cup fresh parsley, chopped

sea salt, to taste

 

Directions:

Preheat oven to 400F.

Heat an ovenproof or large skillet over medium heat. Melt butter. Add bacon and onion and saute on a medium heat until the bacon is cooked and the onion is soft (3-5 minutes). Add the garlic and cook until soft and aromatic (1 minute). Add the rice and stir to coat it with mixture. Add the halved cherry tomatoes and mix again.

Transfer contents to an ovenproof casserole dish if your skillet is not ovenproof. Pour hot stock over the contents and stir. Place skillet or casserole dish into the oven for 20 minutes, and stir mixture halfway through.

When the rice is just tender and the liquid is absorbed, add chopped parsley and grated cheese and stir until just combined. Taste and add sea salt to taste. It’s ready to serve.

……..And last but not least…

 

Baked Asparagus, Parsel and Pea Risotto

Baked Asparagus, Parsley and Pea Risotto

1 Small onion finely chopped

1 bunch 1/2 lb new season asparagus

1 cup fresh peas shelled or frozen peas defrosted

2 tbsp butter

2 cloves garlic, crushed

1½ cups Arborio risotto rice

3 cups hot bone broth, chicken or beef

¼ cup parmesan or pecorino romano cheese, grated

¼ cup fresh parsley, chopped

sea salt, to taste

 

Directions:

Preheat oven to 400F.

Heat an ovenproof or large skillet over medium heat. Melt butter add onion and saute on a medium heat until the onion is soft (3-5 minutes). Add the garlic and cook until soft and aromatic (1 minute). Add the rice and stir to coat it with mixture. Add the asparagus snapped into inch long pieces and mix again.

Transfer contents to an ovenproof casserole dish if your skillet is not ovenproof. Pour hot stock over the contents and stir. Place skillet or casserole dish into the oven for 20 minutes, and stir mixture halfway through.

Meanwhile measure out frozen peas and leave to defrost while the risotto is baking.

When the rice is just tender and the liquid is absorbed, add chopped parsley, defrosted frozen peas or shelled fresh peas and grated cheese and stir until just combined. Taste and add sea salt to taste. It’s ready to serve.

If you love this recipe the please share it and  pass on the real food kitchen love!



Legal Disclaimer: The information on this website is not intended to replace medical advice or diagnosis from your family practitioner, specialist or medical doctor. The recipes advice and articles consist of nutritional and lifestyle advice as the sharing of information to support a healthier body.

 
Louise Innes

Author: Louise Innes

Louise Innes is a holistic nutritionist who resides in Calgary, Alberta. Her balanced take on nutrition brings a refreshing perspective to the world of food.

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