Thursday, December 8, 2011

Asian Oven Baked Risotto...

OVEN BAKED RISOTTO
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3 tablespoons soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon barbecue sauce
10g Flora light margarine (I used 2 tspns)
1 tablespoon honey
1/2 teaspoon crushed garlic
200gms Arborio rice
1/2 cup red capsicum, diced
1 small zucchini, diced
1/2 cup corn kernels (you could add peas or green beans too)
1 carrot, grated or fine diced
1 small onion
1-2 cups mushrooms, chopped small
1 stock cube, dissolved in
2 cups boiling water
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Method: Chuck (Aussie slang for 'throw') everything listed into a large ovenproof casserole dish. Cover with a lid and bake in a hot oven (200C) for 35 minutes or until rice is tender and has absorbed most of the liquid. Stir.
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After 35 minutes, I added a cup of chopped cooked chicken (I had a cold chook in the fridge) and added 1/4 cup water, gave it a stir and cooked a further 10 minutes.
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Here it is, a delicious risotto with no stirring - just bake and forget - oh, and there's basically no fat in there either!
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Cheers - Joolz

6 comments:

  1. I am definitely going to try this recipe - it is the no stirring that really appeals! Thanks for sharing Joolz. I'm always looking for simple but tasty meal ideas.

    ReplyDelete
  2. Oh yum Joolz!

    Thanks for sharing this lovely looking dish :)

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  3. That looks yummo I'm going to try it.
    Tracie

    ReplyDelete
  4. is it meant to say 1/2 cup of corn?

    Thanks for this recipe. I love healthy risottos with no stirring!

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  5. Yes Bungle - thanks, I have corrected it now.

    Joolz

    ReplyDelete

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