Oven Baked Risotto with Roasted Veg
Method
Step 1
Prep: Preheat the oven to 200°C (180°C fan). Cut the peppers, aubergine, courgette and onion into bite-sized dices.
Step 2
Tear off a large sheet of non-stick baking paper. It should be large enough to overhang the sides of a wide, shallow casserole or to come at least halfway up the sides. You might need to use two pieces. Scrunch it up to make it easier to work with, then spread it out flat in the casserole, letting it come up and over the sides.
Step 3
Pour the Ballymaloe 100 Recipe Sauce and stock into the casserole, making sure it doesn’t go over the top of the baking paper.
Step 4
Add the risotto rice and season to taste. Gently stir it all together, again making sure it stays below the edge of the paper.
Step 5
Spread the diced vegetables out on a large baking tray. Drizzle them with olive oil and season to taste, tossing to coat.
Step 6
Cover the casserole with a lid or a piece of foil, then cook in the oven for 35–40 minutes, until all or almost all of the liquid has been absorbed into the rice. Put the baking tray with the vegetables on the bottom shelf of the oven to roast at the same time.
Step 7
Gently stir the rice – the baking paper means it won’t be stuck to the bottom of the casserole – and let it stand for 5 minutes.
Step 8
Add the roasted vegetables to each portion when serving.
Chef's Tips
Garnish with torn fresh basil if you have it and grate over plenty of Parmesan.