So Baked

Tonight was meant to be a night for left overs but then I saw a recipe for baked risotto and I knew that was what I wanted. I used rice instead of farro (which was what the original recipe calls for) and so had to adjust the liquid levels slightly. I don’t think I got it totally right, there was some slightly crunchy rice in the mixture. It had a good flavour though and I think I’ll make it again.

Baked Risotto

Adapted from 101 Cookbooks

INGREDIENTS

1 medium onion

3 garlic cloves

2 1/2 cups rice

500g tomato sauce

600ml water

1 tbs herbs

Salt and pepper, to taste

PROCEDURE

1. Preheat oven to 205C, with a rack in the top third. Rub olive oil across an 8×8-inch baking dish.

2. In a large saucepan over medium-high heat combine the olive oil, onion and garlic. Cook until the onions soften up and begin to become translucent, a few minutes.

3. Add the rice, stir until well-coated, and cook for another minute or two. Stir in the tomato sauce and the water. Bring just to a simmer, remove from heat, and stir in the salt, pepper and herbs. Carefully taste a bit of the brothy liquid, and adjust the seasoning if needed.

4. Transfer to the prepared baking dish, cover with foil, poke a few slits in the foil, and bake for about 45 minutes or until the grains are cooked through. You can uncover in the last few minutes to get a bit of color on the top of the rice.

This recipe serves 6.