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Totally Baked, Creamy Bitter Greens Risotto

Totally Baked, Creamy Bitter Greens Risotto

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This recipe produces a creamy risotto, without the constant stirring. This way, you can enjoy your friends, while your Dutch oven produces the most decadent, satisfying meal.
By Mariela Alvarez Toro

Risotto is the king of all rice dishes. It is the marriage of “form and function”, filling and affordable, luscious and elegant. Traditional risotto recipes call for constant stirring of rice and broth, which, when entertaining, can put a damper on your own enjoyment. Don’t get me wrong, I love the lonely job of preparing a meal for others, but sometimes, spending time with your friends is more important than spending time with your kitchen. Hence, I propose the baked risotto. This recipe produces an equally creamy risotto, without the constant stirring. So that you can enjoy your friends, while your Dutch oven produces the most decadent, satisfying meal.

As a celebration of this season’s produce, I added mizuna and green peas, a beautiful pairing of bitter and sweet. Adding cumin powder to the rice while toasting helped develop a deep aromatic flavor.

Invite friends over, make this risotto, and enjoy with wine, while breathing spring air in.

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Totally Baked, Creamy Bitter Green Risotto
 
Love risotto, but hate having to put so much effort into it? This technique produces an equally creamy risotto without the fuss. Luscious, simple, delicious!
Author:
Recipe Type: Main Dish
Ingredients
  • 1 tbsp olive oil
  • ¼ onion
  • 2 garlic cloves
  • 1 handful almonds
  • ½ tsp cumin powder
  • pinch salt
  • ¾ cup (160g) Arborio rice
  • ½ cup (1dl) white wine
  • 3 cups (7dl) vegetable broth
  • ½ cup (75g) peas (fresh or frozen)
  • ¼ pound (110g) mizuna (spinach, mustard greens, or arugula)
  • parmesan to taste
  • 1 tbsp butter
Instructions
  1. Preheat oven to 350F/180C.
  2. Bring vegetable broth to a simmer in a small saucepan.
  3. In a Dutch oven over medium low burner, heat olive oil until fragrant.
  4. Add onions and cook until soft.
  5. Add cumin, garlic, almonds, and Arborio rice, toast for a couple of minutes.
  6. Add white wine, and stir, until mostly evaporated.
  7. Pour vegetable broth over rice, and bring to a simmer.
  8. Cover Dutch oven, and place in oven.
  9. Bake for 30 minutes.
  10. Remove from oven, add ½ cup of water, mizuna, and peas.
  11. Stir until well incorporated.
  12. Add butter, and continue to stir for another minute.
  13. Serve with Parmesan, and a drizzle of olive oil.
Notes
You can cook rice several hours ahead of time. Cook for 30 minutes, then reduce heat to 200F/90C. When ready to serve Remove from oven and add greens, peas, then butter. It is important to add greens when ready to serve, otherwise they will wilt and loose its lustrous colors.

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