Oven-Baked Mince Risotto
Serves: 6 Time to table: 40 minutes
Quick, easy version of a traditional risotto without any of the hard work stirring. Beef mince, roasted peppers and aubergines, garlic , rice and herbs oven baked for a satisfying 40 minute supper for 6.
Method
- Preheat the oven to Gas mark 4, 180°C/350°F.
- Lightly grease a 5L/8.8pint ovenproof casserole dish with a well-fitting lid.
- In a large shallow non-stick frying pan melt half the butter and cook the mince, onion and garlic for 5-7 minutes until brown. Stir in the rice and cook for 1 minute until the rice grains are fully coated.
- Spoon the mixture into the dish. Add the wine, stock, bay leaves and seasoning. Bring to the boil, cover, transfer to the oven and bake for 20 minutes or until the rice is tender and almost all the liquid has evaporated.
- Remove from the oven, stir in the remaining butter, roasted peppers and aubergines, parsley and freshly grated Parmesan.
- Serve the risotto with extra Parmesan shavings and a crisp salad.
