January 8, 2012

Lazy Risotto A La Oven



Lazy Risotto A La Oven
2 regular size tins of diced tomatoes (or chopped up tinned whole tomatoes)
1 carrot, peeled and grated
2 cups of arborio rice
3 cups of stock or water
1 tablespoon of capers (not rinsed)
1 tablespoon of sweet paprika
2 cloves of garlic, crushed
1 red onion, sliced
1 tablespoon of pesto if you have it
1 tablespoon of red or white wine vinegar
1/2 cup of mozarella cheese, chopped roughly or grated
1/4 cup of other cheese : parmesan or cheddar : again chopped or grated
Fresh herbs : a half a handful of whatever you have on hand (or a teaspoon of dried herbs like basil or an Italian mix)

Fry the onion, carrot and garlic in a good glug of olive oil until soft and aromatic.  Add the tinned tomatoes, paprika, pesto, herbs, vinegar.  Cook for ten minutes, stirring often.  Season with salt and lots of pepper. (I like white pepper, but black pepper is good too)

While that's cooking, slug some olive oil into an oven proof dish/pot with a lid.  I use a cast iron one.  Heat the oil over a medium heat and throw in the rice.  Saute the rice for a minute or so, stirring all the while.  Then tip in the stock.  Excellent.  Next tip in the tomato sauce you just made.  Perfect.  Mix it all up and finally throw in the cheese.  (You can also throw in some chilli and some lemon juice/nutmeg at this point)

Cook in a medium oven for 30 minutes with a lid on. Ta-dah!  Add more salt or pepper as needed and serve with a dollop of chili or more pesto if you like!

(Based on a recipe I found via The Vine)

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