Jamie Oliver’s 5 Ingredients Baked Risotto is made with frozen chargrilled Mediterranean veg, risotto rice, organic chicken or vegetable stock, basil, and goat’s cheese. This delicious baked risotto recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Baked Risotto Recipe Is From 5 Ingredients: Mediterranean by Jamie Oliver
💞 Why You’ll Love This Baked Risotto Recipe:
- Easy Ingredients: This recipe uses just five simple ingredients, so it’s quick to prepare and you can find everything easily.
- Quick to Make: Ready in about 30 minutes, it’s perfect for a speedy and tasty dinner.
- Full of Flavor: The mix of Mediterranean vegetables, fresh basil, and creamy goat’s cheese makes each bite delicious and satisfying.
- Customizable: You can add your favorite veggies or swap ingredients to fit what you have in your kitchen.
- Hearty and Filling: Even though it’s simple, this risotto is hearty and will keep you full and happy.
🍚 Jamie Oliver 5 Ingredients Baked Risotto Ingredients:
- 700 g (24.7 oz) frozen chargrilled Mediterranean veg
- 300 g (10.6 oz) risotto rice
- 1.2 litres (5 cups) organic chicken or vegetable stock
- 1 bunch of basil (30 g / 1 oz)
- 100 g (3.5 oz) goat’s cheese
🥘How To Make Jamie Oliver 5 Ingredients Baked Risotto ?
- Cook the Veg: Heat 2 tablespoons of olive oil in a large, deep pan over medium-high heat. Add the frozen vegetables and cook for 10 minutes, stirring regularly until soft. Remove half to a bowl.
- Add and Cook the Rice: Add the risotto rice to the pan. Stir for 2 minutes, then add a splash of hot stock. Wait for it to be absorbed before adding more stock, stirring constantly for 16-18 minutes, or until the rice is perfectly cooked. Add extra water if needed.
- Finish the Risotto: Pick and finely slice most of the basil leaves. Stir them into the pan with the reserved vegetables, most of the goat’s cheese, and 1 tablespoon of extra virgin olive oil. Season to taste. Adjust the consistency with a splash of boiling water if needed.
- Serve: Divide the risotto between plates. Scatter the remaining basil leaves and goat’s cheese on top to finish. Enjoy!
💭 Recipe Tips:
- Use Hot Stock: Always use hot stock when adding it to the rice. This helps the rice cook evenly and absorb flavors better.
- Stir Often: Keep stirring the risotto while it cooks. This helps make it creamy and smooth.
- Add Stock Slowly: Pour in the stock a little at a time, and wait for it to be absorbed before adding more. This helps the rice cook just right.
- Adjust Thickness: If the risotto gets too thick, add a splash of boiling water to make it creamy and smooth again.
- Top Generously: Add plenty of fresh basil and extra goat’s cheese on top. They give the dish extra flavor and make it look great.
🥗 What To Serve With Baked Risotto ?
This creamy baked risotto pairs well with a fresh green salad, garlic bread, steamed broccoli, or roasted cherry tomatoes. It also can be served alongside grilled chicken, sautéed mushrooms, crispy baked potatoes, or a simple cucumber salad for a tasty dinner.
🎚 How To Store Leftovers Baked Risotto ?
- Refrigerate: Let the leftover risotto cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze risotto for up to 3 months. Let it cool to room temperature before transferring it to a freezer-safe container
🥵 How To Reheat Leftovers Baked Risotto ?
- In The Oven: Preheat your oven to 350°F (175°C). Place the risotto in an oven-safe dish and cover it with foil. Heat for about 20 minutes, or until it’s warmed through. Stir occasionally and add a splash of water if it’s too thick.
- In The Microwave: Transfer the risotto to a microwave-safe dish. Cover it loosely with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, stirring halfway through, until hot. Add a bit of water if needed to loosen it.
- On The Stove: Heat the risotto in a pan over medium heat. Stir frequently and add a splash of water or broth to reach the desired consistency. Cook until it’s heated through and creamy.
FAQ’S
Can I Prepare The Risotto Ahead Of Time?
Yes, you can make risotto ahead of time. Cool it, store it in the fridge, and reheat with a splash of water or broth.
How Can I Fix Risotto That Is Too Runny?
To fix runny risotto, cook it over medium heat while stirring until excess liquid evaporates. Adding Parmesan can also help thicken it.
Can I Use Fresh Vegetables Instead Of Frozen?
Yes, fresh vegetables work well. Just chop and cook them until tender before adding them to the risotto.
What Can I Use Instead Of Goat’s Cheese?
You can use feta, ricotta, or Parmesan cheese instead of goat’s cheese for a different flavor and similar creaminess.
Jamie Oliver 5 Ingredients Baked Risotto Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 370
- Total Fat: 16 g
- Saturated Fat: 6 g
- Cholesterol: 30 mg
- Sodium: 800 mg
- Potassium: 600 mg
- Total Carbohydrate: 45 g
- Dietary Fiber: 3 g
- Sugars: 6 g
- Protein: 12 g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Pear Dessert
- Jamie Oliver 5 Ingredients Apple Crumble Cookies
- Jamie Oliver 5 Ingredients Fig Tart
- Jamie Oliver 5 Ingredients Orange Polenta Cake
Jamie Oliver 5 Ingredients Baked Risotto
Description
Jamie Oliver’s 5 Ingredients Baked Risotto is made with frozen chargrilled Mediterranean veg, risotto rice, organic chicken or vegetable stock, basil, and goat’s cheese. This delicious baked risotto recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Veg: Heat 2 tablespoons of olive oil in a large, deep pan over medium-high heat. Add the frozen vegetables and cook for 10 minutes, stirring regularly until soft. Remove half to a bowl.
- Add and Cook the Rice: Add the risotto rice to the pan. Stir for 2 minutes, then add a splash of hot stock. Wait for it to be absorbed before adding more stock, stirring constantly for 16-18 minutes, or until the rice is perfectly cooked. Add extra water if needed.
- Finish the Risotto: Pick and finely slice most of the basil leaves. Stir them into the pan with the reserved vegetables, most of the goat’s cheese, and 1 tablespoon of extra virgin olive oil. Season to taste. Adjust the consistency with a splash of boiling water if needed.
- Serve: Divide the risotto between plates. Scatter the remaining basil leaves and goat’s cheese on top to finish. Enjoy!
Notes
- Use Hot Stock: Always use hot stock when adding it to the rice. This helps the rice cook evenly and absorb flavors better.
- Stir Often: Keep stirring the risotto while it cooks. This helps make it creamy and smooth.
- Add Stock Slowly: Pour in the stock a little at a time, and wait for it to be absorbed before adding more. This helps the rice cook just right.
- Adjust Thickness: If the risotto gets too thick, add a splash of boiling water to make it creamy and smooth again.
- Top Generously: Add plenty of fresh basil and extra goat’s cheese on top. They give the dish extra flavor and make it look great.