Rachel Allens oven baked risotto with summer vegeta

Name: Rachel Allens oven baked risotto with summer vegetables recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp olive oil; 250 g (8.8oz) peas, fresh or frozen; 100 g (3.5oz) spinach (destalk if the leaves are large); 950 ml (33.4fl oz) vegetable or chicken stock; 1 onion, peeled and finely chopped; 2 garlic cloves, peeled and crushed or grated; 1 pinch salt and pepper; 350 g (12.3oz) risotto rice; 150 ml (5.3fl oz) white wine; 100 g (3.5oz) finely grated parmesan cheese; 75 g (2.6oz) butter, cut in to cubes; 12 stalks of asparagus, ends trimmed and cut in half lengthways

Servings: persons

4 tbsp olive oil
250 g (8.8oz) peas, fresh or frozen
100 g (3.5oz) spinach (destalk if the leaves are large)
950 ml (33.4fl oz) vegetable or chicken stock
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed or grated
1 pinch salt and pepper
350 g (12.3oz) risotto rice
150 ml (5.3fl oz) white wine
100 g (3.5oz) finely grated parmesan cheese
75 g (2.6oz) butter, cut in to cubes
12 stalks of asparagus, ends trimmed and cut in half lengthways

1
Preheat the oven to 180C.
2
Heat the olive oil in an oven-proof saucepan, add the peas and spinach and cook, stirring all the time, for 2 minutes until the spinach wilts.
3
Add about 50ml of stock and puree in a blender or food processor.
4
Set aside.
5
In the same saucepan, heat the remaining olive oil, add the onion and garlic and season with salt and pepper.
6
Cover with a lid and sweat over a gentle heat until soft but not coloured.
7
Add the risotto rice and stir it around in the saucepan for a minute, then add the remaining stock and the wine.
8
Stir and bring it up to the boil, cover with the lid and place in the preheated oven for 15 - 20 minutes or until the rice is just cooked and all the liquid has been absorbed.
9
Vigorously stir in the vegetable puree, parmesan and butter and set aside.
10
Bring a saucepan of water up to the boil, add a good pinch of salt and the asparagus.
11
Boil for 2-3 minutes or until it is just tender, then drain.
12
Serve the risotto in warm bowls with the asparagus arranged on top and sprinkled with the grated parmesan.

1290

kcal

Calories

Fat

112

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tbsp olive oil, 250 g (8.8oz) peas, fresh or frozen, 100 g (3.5oz) spinach (destalk if the leaves are large), 950 ml (33.4fl oz) vegetable or chicken stock, and more.

Yes, Rachel Allens oven baked risotto with summer vegetables recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachel Allens oven baked risotto with summer vegetables recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions