Spring risotto

Name: Spring risotto
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g Rice; 500 g Water; 9 g Vegetable broth (powder or cube); 50 g Salt; 50 g Celery; 50 g Carrots; 50 g Bell pepper; 50 g Zucchini; 40 g Peas (frozen); 25 g Butter; Grated Parmesan cheese, to taste

Oven-baked risotto with fresh spring vegetables, peas, and Parmesan.

Preparation Time:

20 min

Cooking:

16 min

People:

Difficulty:

Easy

Course:

Cuisine Type:

Diet:

Ingredients

250 g Rice

500 g Water

9 g Vegetable broth (powder or cube)

50 g Salt

50 g Celery

50 g Carrots

50 g Bell pepper

50 g Zucchini

40 g Peas (frozen)

25 g Butter

Grated Parmesan cheese, to taste

Proceedings

Wash and trim the vegetables, then dice them into 1 cm cubes. Roughly chop the olives and chives (if used).
Place the rice in a 20x30 cm Pyrex baking dish.
Add the salt, diced vegetables, and frozen peas, and mix everything well.

Pour in the boiling water or broth, and stir again to combine and evenly distribute all ingredients in the dish.
Cover the baking dish with a sheet of aluminum foil, making sure it is sealed tightly around the edges.

Bake on the third rack using the Fan mode at 200°C for 16 minutes.

Once cooked, remove from the oven and add the butter and chopped olives. Stir thoroughly to mix everything together and absorb the remaining cooking liquid.

Then, add the grated Parmesan and chives and mix again.

If a creamier risotto is desired, stir in some hot broth or water until the desired consistency is reached.

Pour in the boiling water or broth, and stir again to combine and evenly distribute all ingredients in the dish.
Cover the baking dish with a sheet of aluminum foil, making sure it is sealed tightly around the edges.

Place the dish on the third oven rack and select Smart Cooking > Pasta and Baked Goods > Pasta/First Courses > Risotto

Once cooked, remove from the oven and add the butter and chopped olives. Stir thoroughly to mix everything together and absorb the remaining cooking liquid.

Then, add the grated Parmesan and chives and mix again.

If a creamier risotto is desired, stir in some hot broth or water until the desired consistency is reached.

Bake on the third rack using Fan + Steam mode (25% steam) at 200°C for 16 minutes.

Once cooked, remove from the oven and add the butter and chopped olives. Stir thoroughly to mix everything together and absorb the remaining cooking liquid.

Then, add the grated Parmesan and chives and mix again.

If a creamier risotto is desired, stir in some hot broth or water until the desired consistency is reached.

Bake on the third rack using Fan + Microwave mode (200W power) at 200°C for 16 minutes.

Once cooked, remove from the oven and add the butter and chopped olives. Stir thoroughly to mix everything together and absorb the remaining cooking liquid.

Then, add the grated Parmesan and chives and mix again.

If a creamier risotto is desired, stir in some hot broth or water until the desired consistency is reached.

Spring risotto

Ingredients

Proceedings

You might also like them