Pear porridge with cinnamon yoghurt
Here’s a pear-fect breakfast recipe from the N kitchen. Try this delightful twist with cinnamon […]Read more
Total 50 mins
Prep 10 mins
Cook 40 mins
What’s not to love about this dreamy creamy risotto recipe that reduces the time spent standing and stirring? With hints of summer hues from Mediterranean vegetables, and yet deliciously warming on any chilly day, this dish is an easy, oven-baked win for a family meal all year round.
½ white onion, finely diced
300g basmati rice
1 garlic clove, finely chopped
50g peppers, finely diced
50g courgettes, finely diced
300ml zero-salt stock
50ml plant-based cream
120g cheddar cheese, grated
Heat the oven to 180C/160C fan. Drizzle a little olive oil into a casserole dish suitable for both hob and oven.
Saute onions and garlic in a little oil for five minutes. Add the rice to the pan, stir and saute for another minute, before adding the peppers and courgettes.
Cook for a few minutes before adding the stock, followed by the passata and cream. Stir through the peas, bring to the boil and remove from the heat.
Cover in foil, sprinkle half of the grated cheese on top and bake in the preheated oven for 30 minutes. Meanwhile, check the salmon for bones and bake on a lined tray for the final 15 minutes.
Serve risotto, salmon and remaining cheese separately.