I have cracked the code to perfectly cooked risotto rice that makes a perfectly creamy and not stodgy risotto. I cook this risotto in my dutch oven in the oven rather than stirring it on the stove top. It is by no means a traditional method and I’m sure it raises many eyebrows but it really works. This method allows the rice to be perfectly cooked al dente rather than having a slightly hard core and mushy exterior. The risotto also cooks in a shorter time which I know many will be happy about. I wish I could say I came up with this idea myself but simply tried it after seeing it pop up online for a while and I’m so happy I did.
The risotto is not just any risotto either because it is beautifully green and that is achieved by stirring pesto through it once it comes out of the oven. I make my own mixed herb pesto which you’ll also find the recipe for here but you could use store bought pesto for a short cut. I wholeheartedly recommend trying my pesto recipe though, whether for this risotto or for another purpose, because it is a luscious combination of herbaciousness, nuttiness and zing. Either way enjoy this green risotto all through the year for a comforting hug in a bowl that still tastes light and fresh.
This recipe is part of my valentine’s three course menu, which I shared on YouTube, alongside this beetroot tarte tatin for a starter and these fudgie brownies for dessert.
Malin x
Green Oven-Baked Risotto
Serves 4
INGREDIENTS:
1 tbsp olive oil
1 tbsp vegan butter
1 white onion
1 cup risotto rice, such as carnaroli or arborio
0,5 cup white wine
2 cups water + 1 tbsp vegetable stock powder (or sub 1 stock cube)
2 tbsp nutritional yeast
1 cup frozen peas, defrosted
Salt, to taste
Mixed herb pesto:
1 large garlic clove
2 cups fresh herbs (I use coriander, parsley and basil)
O,3 cup toasted pine nuts
0,25 cup nutritional yeast
0,5 lemon, zest and juice
Scant 0,5 cup olive oil
Salt and black pepper, to taste
METHOD:
Preheat the oven to 175 degrees C.
Heat oil in an oven safe pot or dutch oven over medium heat. Peel and chop the onion. Sauté the cooked onion in the heated pan for about 3-4 minutes or until softened and translucent.
In the meantime pour the water into a small pot and bring to a simmer. You could also use an electric kettle for this if you prefer. Once hot take off the heat and mix through the stock powder, or cube, until dissolved.
Clean the rice and once the onions are ready pour the rice into the pot. Stir well continuously for a minute or two to toast and coat the rice in the oil.
Once glossy pour in the wine and simmer for 2-3 minutes to allow it to absorb into the rice, stir throughout. Then pour in the warm stock and mix well.
Cover the pot with a lid and place it in the oven for 15-18 minutes or until most of the liquid has been absorbed and the rice is tender yet still has a bite to it, i.e. is al dente.
In the meantime prepare the pesto in a food processor equipped with an s-blade. First peel and cut the garlic clove into smaller pieces and drop into the processor bowl. Pulse until roughly chopped.
Clean and add the fresh herbs into the bowl as well along with the pine nuts. Pulse until roughly chopped and combined.
Sprinkle in the nutritional yeast and zest and juice the lemon into the processor. Season with salt and black pepper. Pulse a couple of times again to combine.
Now set the processor to auto as you pour in the olive oil through the hole in the lid. Once all the oil has emulsified with the other ingredients turn the processor off. Transfer the pesto to an air tight jar and set aside for now.
Once the risotto is cooked al dente remove it from the oven. It might look a little watery at this stage, that’s okay. Remove the lid and add the nutritional yeast to the pot. Stir well to combine and thicken the risotto. It should be creamy but not gloopy. If too thick add a tablespoon of hot water at a time until you reach a looser, creamy consistency.
Stir the peas through the risotto to disperse them evenly. Finally stir 3/4 of the pesto through the risotto. Taste and adjust seasoning to your liking.
Serve immediately in shallow bowls and top with another dollop of the remaining pesto. If you wish grate some vegan parmesan over the top and garnish with whole or chopped fresh herbs.
I made this for dinner tonight and it was lovely. Rich, vibrant and full of flavour! I do have several notes:
– I used a whole medium onion. I would probably use 1/2 to 3/4 of a medium onion next time. One small onion would be perfect!
– Instead of white wine, I used verjuice. It’s a great substitute.
– My risotto came out of the oven a little dry and ever so slightly undercooked (it may depend on how hot your oven runs), so I let it steam for 10 minutes out of the oven with the lid on and that worked. I did need to add some hot water to loosen it up. Next time, I’ll try using 2.5 cups of stock instead.
– I also cooked the peas by boiling them from frozen for 10 minutes before mixing them into the risotto.
This is an excellent recipe. I will definitely make it again. 🙂
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