Paddenstoelenrisotto met Italiaanse Kruiden

http://www.ah.nl/allerhande/recept/R-R502242/paddenstoelenrisotto-met-italiaanse-kaas

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Ovenrisotto

  • 50 g butter
  • 1 onion, sliced
  • 100 g lardons
  • 300 g risotto
  • 750 ml chicken broth
  • 450 g frozen peas
  • 50 g Grana Padano

Preheat the oven to 180 C. Melt the butter in a frying pan and cook the onion for three minutes. Add the lardons and cook a further 1 minute. Add the risotto and cook for three minutes. Season to taste with salt and pepper.

Put the risotto in an ovensafe dish and pour the bouillon over. Bake in the oven for 35 minutes (covered).

Cook the peas. Mix together with the risotto and the cheese, and season to taste.

Tasty with Catalan sausages.

Credits: Aller Hande.


2014-04-21: Made this tonight. I was suspicious of the cooking method, and checked it after 15, 25, and 30 minutes. Yet, it worked! I think I will use the method again. I wasn’t enamored with the peas in the risotto. Next time, I’d serve them as a side dish.