Jamie Oliver 5 Ingredients Baked Risotto

This Jamie Oliver 5 Ingredients Baked Risotto is everything you want in a quick, comforting dinner. Packed with Mediterranean veg, creamy goat’s cheese, and fresh basil, it’s full of flavor and comes together with barely any fuss. I whipped this up midweek, and it was so satisfying—plus barely any washing up! (inspired by Jamie Oliver)

Ingredients Needed

• 700g frozen chargrilled Mediterranean veg
• 300g risotto rice
• 1.2 litres (5 cups) chicken or veg stock
• 1 bunch basil (30g)
• 100g goat’s cheese

How To Make Jamie Oliver 5 Ingredients Baked Risotto

1. Cook the Vegetables: Heat 2 tbsp olive oil in a large deep pan over medium-high. Add the frozen veg and sauté for 10 minutes until softened. Set half aside in a bowl.
2. Add the Rice: Stir the risotto rice into the veg in the pan. Let it toast for 2 minutes, then begin adding hot stock in ladlefuls, stirring until absorbed before adding more. Cook 16–18 minutes, stirring constantly, until rice is creamy and just tender.
3. Stir in the Flavor: Slice most of the basil leaves. Stir them into the risotto along with the reserved veg, most of the goat’s cheese, and 1 tbsp extra virgin olive oil. Season to taste. Add a splash of boiling water to loosen if needed.
4. Serve and Top: Divide the risotto between plates. Scatter with the remaining goat’s cheese and basil. Serve hot and enjoy!

Why I Love This Recipe

It’s so easy and adaptable—great for a quick dinner when you want something wholesome but don’t want to fuss. The goat’s cheese adds richness, and the grilled veg give it a smoky depth. Bonus: it’s perfect for using up leftover veggies.

Recipe Tips

• Use Hot Stock: Keeps cooking consistent and helps the rice absorb better.
• Keep Stirring: Stir frequently for that classic creamy risotto texture.
• Control the Creaminess: Add boiling water near the end if it gets too thick.
• Goat Cheese Sub: Try feta or ricotta if you’re out of goat’s cheese.
• Add a Protein: Grilled chicken or roasted chickpeas go great on top.

How To Store This Jamie Oliver 5 Ingredients Baked Risotto

• In the Fridge: Cool and store in an airtight container for up to 3 days.
• In the Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight before reheating.
• Reheating:
  • Oven: 175ºC (350ºF) in a covered dish for 20 mins.
  • Microwave: Medium heat 2–3 mins, stir halfway.
  • Stovetop: Medium heat with a splash of water or broth, stir until creamy.

FREQUENTLY ASKED QUESTIONS

• Can I use fresh vegetables?
  Yes! Just chop and cook them until soft before adding rice.
• Can I prep this ahead?
  Yes—cool and store in the fridge. Reheat with a splash of stock or water.
• How do I fix runny risotto?
  Keep cooking to let the liquid evaporate or stir in Parmesan.
• What if I don’t have goat’s cheese?
  Try ricotta, feta, or even cream cheese.
• Can I bake the whole thing in the oven?
  Yes—after toasting the rice, add all stock and bake covered at 180ºC for 30 mins.

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