Baked pea and oregano baked risotto
10
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This delicious dish offers a winning combination of smooth and creamy classic flavours and is a perfect go-to for busy people
Ingredients
Grapeseed oil
1 tbs
Brown onion
1 medium, finely chopped
Fresh lemon rind
1 tbs, finely grated
Garlic
2 clove(s), crushed
Fresh oregano
1 tbs, coarsely chopped, plus extra leaves to garnish
Arborio rice
1 cup(s), (200g)
Chicken stock
2 cup(s), reduced-salt, (500ml)
Frozen green peas
1 cup(s), (120g)
Deli-sliced leg ham
250 g, diced
Low-fat ricotta cheese
60 g
Grated parmesan cheese
¼ cup(s), (20g)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add rind, garlic and chopped oregano and cook, stirring, for 30 seconds or until fragrant. Add rice and stir to combine.
2
Add stock and bring to the boil. Cover and bake for 20–25 minutes or until rice is just tender. Add peas and ham and stir to combine. Bake for 5 minutes or until peas are heated through.
3
Stir ricotta through risotto. Serve risotto sprinkled with parmesan and extra oregano.
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