I’ve realised that I have a bit of a thing for baked risotto. It’s so easy, I can just leave it to do its thing, and it makes a mountain of delicious food which I can freeze and have for lunches. And it’s cheap. I’ve titled this one as ‘Spanish’ because it contains paprika, white wine and olives – all things I associate with Spain! I could have added chorizo but I wanted to use up all my leftover veg in the fridge.

1) in a heavy pan on the hob, fry chopped mushrooms in olive oil.

2) add freshly chopped tomatoes and chopped red pepper. Cook for 3-4 mins.

3) pour over 1 pint of veg stock and 300g of arborio rice.

4) shake over lots of smoked paprika, basil, oregano and black pepper. Stir on a medium heat.

5) pour in 1/2 cup of white wine.

6) chop up 10 black olives and stir them in.

7) pop the lid on and bake in the oven on 180 degrees C for 30 mins.

I added more olives and some shaves of parmesan to serve.

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