Name: Baked Greek-style risotto
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1.5 litre (6 cups) salt reduced vegetable stock; 1 tablespoon olive oil; 40 gram butter, chopped; 1 medium red onion, halved, thinly sliced; 2 cloves garlic, chopped; 1 1/2 cup arborio rice; 1 teaspoon dried oregano leaves; 100 gram pitted mixed kalamata and green olives, halved; 100 gram sun dried tomatoes, drained, halved; 270 gram jar char-grilled capsicum strips, drained; 2/3 cup grated mozzarella cheese; 100 gram baby spinach leaves

Ingredients

1.5 litre (6 cups) salt reduced vegetable stock

1 tablespoon olive oil

40 gram butter, chopped

1 medium red onion, halved, thinly sliced

2 cloves garlic, chopped

1 1/2 cup arborio rice

1 teaspoon dried oregano leaves

100 gram pitted mixed kalamata and green olives, halved

100 gram sun dried tomatoes, drained, halved

270 gram jar char-grilled capsicum strips, drained

2/3 cup grated mozzarella cheese

100 gram baby spinach leaves

Method

1.Place stock in a medium saucepan over high heat. Bring to the boil. Reduce heat and hold stock at a simmer. Heat oil and butter in a 1.5-litre (6-cup) ovenproof dish over moderate heat until foaming. Add onion and garlic; continue to cook and stir for 5 minutes or until soft. Add rice and oregano; cook and stir for 1 minute. Reduce heat.

2.Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 20 minutes; mixture will be wet).

3.Preheat oven to 200° (180°C fan-forced). Stir olives, tomato and capsicum into risotto. Remove from heat. Transfer to oven; bake, covered, for 15 minutes. Remove from oven; stir in mozzarella and spinach. Bake, uncovered, for 5 minutes or until rice is tender but firm and golden brown and bubbly. Remove from oven. Serve immediately.

Add your favourite antipasto vegetables.
Note

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