Baked risotto

8 steps

Prep:15minCook:30min

Updated at: Sun, 26 Oct 2025 07:02:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories730.9 kcal (37%)

Total Fat4.1 g (6%)

Carbs80.9 g (31%)

Sugars2.5 g (3%)

Protein70.9 g (142%)

Sodium5423 mg (271%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsarborio rice

or medium-grain rice if that’s what you have

3 cupslamb stock

warm or room temp

1onion

or leek, finely chopped

1 clovesgarlic

minced, optional

1 cupsvegetables

diced, pumpkin, carrot, peas, spinach, broccoli, zucchini, whatever you have

1 Tbspolive oil

or butter

Instructions

Step 1

Preheat oven: 180°C (fan 160°C).

Step 2

Sauté base: In an oven-safe pan or casserole dish, heat oil/butter and cook onion (and garlic) until soft.

Step 3

Add rice: Stir rice through for 1–2 minutes to coat.

Step 4

Add liquid: Pour in lamb stock and stir once. Add veggies and lamb if using.

Step 5

Bake (covered): Cover tightly with a lid or foil and bake for 25–30 minutes, until most liquid is absorbed.

Step 6

Finish: Remove from oven, stir well (add a splash more hot stock or water if needed).

Step 7

Rest: Cover and let sit 5 minutes — it becomes creamy as it stands.

Step 8

Serve: Stir in a little butter, grated cheese, or yoghurt for creaminess.

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