This oven baked creamy risotto allows you can get on with something else whilst it’s cooking, unlike a traditional risotto which requires a lot of attention and stirring. Naturally gluten and wheat free, this makes a great week day recipe that the whole family are sure to enjoy.
- 250g pack smoked back bacon - chopped
- 1 clove of garlic - chopped
- 1 onion - chopped
- 25g butter
- 300g risotto rice
- 150g mushrooms sliced
- 700ml hot chicken stock (from a gluten and wheat free stock cube is fine)
- Half a glass of white wine
- 50g parmesan - grated
- 1tsp mixed dried herbs
- Freshly milled black pepper
- Tbsp fresh parsley - to serve
Pre-heat the oven to 200 °C, 180 °C fan, gas mark 6.
In an ovenproof pan or casserole dish, fry the pieces of bacon for around 5 minutes until crisp. Add the butter, onion, garlic and mushrooms and cook for a further 3 minutes until they are starting to soften. Add the rice and mixed herbs and mix thoroughly. Pour over the wine and cook for 2 minutes until it has absorbed. Season with black pepper.
Pour in the hot chicken stock and stir. Cover the pan with a tight-fitting lid and bake for 20 minutes until just cooked.
Remove from the oven and stir through the Parmesan and parsley and serve.