Most people love eating risottos, but few love making them because of the laborious cooking process due to standing in front of a cooker stirring and gradually adding stock zzzzzzz. Pinch of Nom’s Oven-baked Risotto with Smoked Salmon and Peas takes the monotony away as most of the recipe can be cooked in the oven on a low setting. Genius and my Mum loved it, always a bonus!
For another less faffy risotto dish, take a peak at chicken and chorizo risnotto. Or for more conventional recipes, try hunter’s risotto, chicken and mushroom risotto and sea bass and miso risotto.
Recipe: Oven-baked Risotto with Smoked Salmon and Peas
Calories: 366 per serving
Book: Pinch of Nom – Everyday Light
Prep time: Approx 5 mins
Cooking time: Approx 30 minutes
- Low-calorie cooking spray
- ½ medium onion (peeled and finely diced)
- 300g risotto rice
- 2 tsp white wine vinegar
- 1 litre vegetable or chicken stock (2 vegetable or chicken stock cubes dissolved in 1 litre boiling water)
- 150g frozen peas
- 4 spring onions (trimmed and thinly sliced)
- 100g smoked salmon (sliced)
- Juice of 1 lemon
- Sea salt
- Ground black pepper
Cost per portion: Approx £1.31
Preheat the oven to 180 degrees C / Fan 160 degrees C / gas mark 4.
Spray a casserole dish suitable for both hob and oven with low-calorie cooking spray. Add the finely diced onion and saute over a medium-low heat for 3-4 minutes, until soft and translucent.
Add the rice to the pan, stir and saute for another minute. Pour in the white wine vinegar and stock, stir and increase the heat. Bring to the boil, then cover with a tight-fitting lid and place in the oven.
After 20 minutes, remove from the oven and stir in the peas, spring onions, smoked salmon and lemon juice. Return to the oven for 5 more minutes. When cooked, season with salt and pepper and serve.