No-Stir Risotto
This simple oven cooked risotto needs no pouring or stirring. Instead, it cooks in the oven for 30 minutes and can then be served with cheese, creamy ricotta, fresh tomatoes, spinach and sautéed garlic shrimp.
Kochutensilien
- 1 oven-proff pot or deep pan (with lid!) e.g. cast iron or Dutch oven
- 1 medium-sized frying pan
Zutaten
Risotto Base
- 1 large shallot
- 2 garlic cloves
- 2 teaspoon olive oil
- 1 pinch of salt
- ½ teaspoon coconut blossom sugar alternatively brown or white sugar
- 250 g risotto rice (~8.8 oz or 1¼ cup)
- 6 to 8 sun-dried tomatoes
- 2 teaspoon tomato paste
- 120 ml dry white wine* (~½ cup)
- 850 ml vegetable broth (~28.7 fl.oz. or 3¼ cups)
For Serving
- 300 g cherry tomatoes (~10.5 oz)
- 30 g Pecorino or Parmsan cheese (~1 oz or ¼ cup of grated cheese)
- 300 g king prawns*** (~10.5 oz) deveined,peeled, and ready to cook
- 1 garlic clove
- 1 teaspoon olive oil
- 1 tablespoon ricotta cream cheese**
- 120 g fresh spinach leaves (~4 oz)
Anleitungen
Preparations
- Preheat the oven to 180°C/350°F convection (alternatively 200°C or 400°F). Peel and finely dice the shallot and garlic. Cut the dried tomatoes into fine strips, measure out the rice and wine, and prepare the vegetable stock.
Prepare the Risotto
- Heat the pot over medium-high heat on the stove, add two teaspoons of oil and sauté the diced onion and garlic with a little salt until translucent. Add the sugar and let it caramelize briefly.
- Next, add the rice and stir-fry until translucent. Add the tomato paste and dried tomatoes, stir briefly and deglaze with white wine. Reduce the heat slightly, let it simmer for 30 to 60 seconds and then add all the broth. Stir well and place the pot with the lid closed in the oven for 30 minutes.
- Meanwhile, wash the tomatoes as well as the spinach and cut the tomatoes in half. Finely grate the cheese, cut the remaining garlic into thin slices.
Serve
- Five minutes before the end of the 30 minutes, sauté the shrimps with a teaspoon of oil and the garlic for three to four minutes.
- Remove the risotto from the oven, stir well. Stir in the cheese, tomatoes and ricotta, then fold in the spinach well. Serve the risotto with the shrimp and a little more cheese or ricotta on top, if desired.
Notizen
For a basic no-stir risotto recipe, only use the ingredients in the upper block and omit the tomato paste. Dried tomatoes can also be omitted or substituted for dried porcini mushrooms or something similar.
*Substitute wine with the same amount of broth.
**Ricotta can be substituted with regular cream cheese.
***You are welcome to omit shrimps or substitute with something else.
Nutritional values per serving
- calories: 514 kcal
- fat: 12 g
- carbohydrates: 67 g
- proteins: 27 g
Nährwerte
Calories: 514kcal
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