The Risotto Off

It started on Twitter last week. Polkadotcupcake has a list of 30 things to do before 30 and one of the them is: Make Risotto. I was just chatting about the Baked Risotto recipe that I wanted to try for MrB's friends who were joining us for dinner. And so, in a few tweets, The Risotto Off was born!

That very night I made a delicious risotto. But, I didn't take any photos. What's the point of posting the recipe here if I don't have something to show you all? So I knew that it had to be done again. Oh well, lucky for me, I love risotto. And this baked risotto was such a breeze to make, I didn't mind doing it again! Risotto normally requires lots of patience, standing behind the stove, stirring then adding liquid then stirring and some more stirring. I normally get bored and only stir when I feel like it. Baked Risotto is virtually stir free!

Thyme Butternut and Chevin Baked Risotto

Serves 4

2 tbsp Olive Oil

6-8 baby leeks

1 cup Arborio (Risotto) Rice

1/2 cup white wine

4 cups stock (chicken or vegetable)

100g Chevin (Soft goats milk cheese, we decided to use the garlic and herb one from Fairview)

1 bunch fresh Thyme

1 medium butternut

Salt and Pepper to taste

Heat your oven to 150.

Chop the butternut into bite size cubes, drizzle with 1 tablespoon olive oil and sprinkle with thyme. Roast in the oven for 45 minutes.

Chop the leeks. Heat the olive oil in a pan and add the leeks. Cook for about 2 minutes, until leeks are glossy. Add the rice and cook for about 2 minutes. Add the wine and allow to cook for a further minute or two. Transfer to an oven proof casserole dish. Add the stock. Place in the oven and bake for 15 minutes. Give the risotto a good stir and add more stock if it looks a little dry. Return to the oven for a further 15 minutes.

The risotto and butternut should be finished at the same time. Add the butternut and the chevin to the risotto. Season to taste.

Serve with a salad on the side.

For another great version, check out The Creative Pot's Baked Spring Risotto

MrB and I took this to our friends last night and shared it with them. It went down very well with a few too many glasses of wine. Oh well! There was a portion leftover for me to enjoy as a lunch time treat today. But, I really love making Risotto Balls with the leftovers.

Take the leftover risotto, roll into bite size balls. Dip the balls in egg white and then in breadcrumbs. Leave in fridge for about 1 hour.

Heat vegetable oil in a deep dish, enough to cover the balls. Dip the balls in more breadcrumbs and then drop in the oil. Fry for about 2 minutes or until golden. Drain excess oil on paper towel.

Serve as a pre-dinner snack or as a decadent indulgence!

The photo above is of Mushroom Risotto balls. In the centre was a piece of mozarella cheese that had melted when the balls were fried. Cheesy goodness!