Baked pea and oregano baked risotto
1 medium, finely chopped
fresh lemon rind
1 tbs, finely grated
2 clove(s), crushed
1 tbs, coarsely chopped, plus extra leaves to garnish
rice, arborio, dry
1 cup(s), (200g)
2 cup(s), reduced-salt, (500ml)
frozen green peas
1 cup(s), (120g)
250 g, diced
low-fat ricotta cheese
grated parmesan cheese
¼ cup(s), (20g)
- 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.
- 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.
- Stir ricotta through risotto. Serve risotto sprinkled with parmesan and extra oregano.