Thursday, December 8, 2011

Asian Oven Baked Risotto...

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
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.
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.
Here it is, a delicious risotto with no stirring - just bake and forget - oh, and there's basically no fat in there either!
Cheers - Joolz


  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.

  2. Oh yum Joolz!

    Thanks for sharing this lovely looking dish :)

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

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

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

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



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