Bake your next risotto in the oven to save yourself from standing over the stove and constantly stirring a pot. I promise, the results are just as delicious. We are obsessed with this parsnip and hazelnut version right now as the new season parsnips are just being pulled from the ground. Hazelnuts and parsnips are a match made in heaven and the rosemary in the recipe really rounds off the flavours. Did you know we stock organic risotto rice and hazelnuts (and many more great groceries) in clever compostable bags?
Liz x
Ingredients (serves 4)
- 1 onion, diced
- 3 sticks of celery, diced
- 400g parsnips, diced
- 3 tbsp butter
- 3 tbsp olive oil
- salt and pepper to taste
- 250g risotto rice
- 600ml water, just boiled
- 200ml white wine
- 2 stock cubes
- 3 cloves of garlic, finely chopped
- 3 tbsp chopped rosemary
- 100g hazelnuts, chopped
Method
- Turn your oven on to 200C and find a deep baking or casserole dish with a lid. Put the parsnips, onion and celery in the dish along with the oil and butter. Season well with salt and pepper, give it a mix and bake in the oven for 10-15 minutes or until the veg is soft.
- Meanwhile, in a heat-proof bowl, measure out the rice and top with the just-boiled water, stock cubes, garlic and rosemary. Stir to dissolve the stock cubes and then add the glass of white wine. Let the rice soak while the veg cooks in the oven.
- Remove the dish from the oven and pour in the rice and all the liquid it has been soaking in. Stir to combine the rice, stock and vegetables and then put the lid on the dish. Place the dish back into the oven to bake the rice. It should take around 20-30 minutes. Check on it after 20, when the rice has absorbed the liquid, it is done.
- Once the rice is cooked, remove the lid and stir, add a splash more wine or water to stop it from drying out, then top with the chopped hazelnuts and return to the oven with the lid off for just 5 minutes or so to toast the nuts. Serve in warm bowls and enjoy!
