Oven-baked risotto?

[BumgrapesofWrath]

I haven't got time to do the whole stirring for 20mins whilst gradually adding stock (got two little monkeys here), does oven-baked work just as well? And am I right in thinking you fry up rice as usual, then add whole amount of stock and stick in the oven?

[VictorTango]

This is one I do

[BumgrapesofWrath]

Funnily enough was just looking at that recipe Victor!

[Seeline]

I think it's called a pilaff. I do one with tomatoes/peppers/onions and chunks of lamb, using a lamb stock and lemon juice. Tis yummy You need to cover it and they turn out a bit drier than a risotto, but make a nice change.

[Seeline]

Duh - forgot has raisins in it too

[VictorTango]

It's only a little dryer than if done on the stove - still really nice for a Monday night dinner.

If I have leftover chicken I will use that instead of bacon.

And sometimes I use peas with mint. Think I stole that idea from someone on MN

[VictorTango]

Seeline that sounds yummy esp with the raisins.

[BumgrapesofWrath]

Ace, thank you! Think I'm going to go for it then (better nip out for some parmesan to sprinkle - I haven't had it for ages because of pregnancy!)

[snoworneahva]

Controversial I always add a huge amount of water after the intial ladle and then allow it to simmer with the odd brisk stir. As long as it's a non stick saucepan and I've used risotto rice I've found it to be much the same as the stirring all the time method. Good butter, stock and Parmesan is probably more important.

[Follyfoot]

This is a huge favourite in our house. We often dont put the prawns in as DD doesnt like them, and its still lovely.