This vegetarianĀ risotto is made in the oven for maximum ease and is abundant with spring vegetables, such as asparagus, leeks and courgettes. The perfect celebration of spring! Plus is only takes 15min to prep...
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Cal/Serv:
512
Ingredients
2Tbsp.
olive oil
25g
butter
1
medium courgette, trimmed and cut into rough 2cm pieces
1
leek, finely sliced
3
garlic cloves, crushed
300g
risotto rice
1
.25 litre vegetable stock
finely grated zest and juice 1 lemonĀ
250g
asparagus, roughly chopped
150g
frozen peasĀ
small handful mint leaves, finely chopped, plus extra leaves to garnish
50g
vegetarian Italian-style hard cheese, grated, plus extra to serve
Directions
StepĀ 1Preheat oven to 200Ā°C (180Ā°C fan) mark 6. Add the oil and butter to a large ovenproof serving dish or roasting tin and heat in the oven to melt the butter.Ā
StepĀ 2Once melted, carefully remove the dish/tin from the oven and mix in the courgette, leek, garlic and some seasoning. Return to the oven and roast for 20min, stirring halfway, or until the vegetables are starting to soften.Ā
StepĀ 3Remove dish/tin from the oven and mix in the risotto rice to thoroughly coat in the fat. Add the stock, lemon zest and juice and mix to combine. Cover dish/tin tightly with foil and return to the oven for 15min, or until the rice is nearly tender (there will still be liquid in the dish/tin).
StepĀ 4Remove dish/tin from the oven and stir through the remaining ingredients. Re-cover with foil and return to the oven for 10min. Remove the foil and cook for 5-10min more, or until the rice is tender and has absorbed the liquid.Ā
StepĀ 5Check seasoning and scatter over extra mint and cheese. Serve.Ā
GH TIPS:
If you want to add an extra oomph of flavour, stir through a few tablespoons of green pesto (store-bought works fine here).
You don't need to bake this in the oven if stirring is more your thing (easier to keep an eye on sometimes) but you'll just have to reserve the stock one ladleful at a time until the rice is al dente.
Love a carbonara? You need to try our sausage carbonara risotto recipe. A perfect twist on a classic Italian pasta dish.
Per serving:
Calories: 512
Protein: 16g
Total fat: 17g
Saturates: 8g
Carbs: 70g
Total sugars: 6g
Fibre: 7g
Delicious and easy risotto recipes that you'll return to again and again š§
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust theyāll work (and if they donāt ā weāll have the answer for why*) every time (*90% of the time the answer is: ābuy an separate oven thermometerā!).Ā
