Mondayitis Cooking : Oven Baked Risotto

I've loved this recipe since I learned of it at Lorraines' Blog Not Quite Nigella.  Hers is a cheese risotto and it's yummy, don't get me wrong, but you must know by now I love to tweak!  So I have many variations as I encourage you to also, it's fun!  The great thing about this is not only is it cheaty -  but it's also a bit of a 'set and forget'... about 5 mins in preparation at most and it's perfect to set up, bath kids or have a shower etc. and then it's ready when you're done.  We've eaten this for a warm lunch on cool days. I've even jaffled leftovers too!


Ingredients:
1 1/2 cups arborio rice
3 cups vegetable or chicken stock
1 cup pasta sauce of choice
or
1 cup filleted/diced tomatoes with 1 crushed garlic clove, 4 chopped basil leaves 1 small sprig oregano leaves, 1 tb tomato paste and 1/2 cup red wine.

3/4 cup shredded/grated tasty cheese
1/2 cup shredded/grated mozzarella cheese
1/4 cup grated parmesan/grada pardano cheese

Good lashing of Pepper

Method:

Preheat oven to 200 degrees c

Add all ingredients into a oven proof dish

Cover with aluminium foil, and bake for 40minutes.

Take foil off, give it a stir, and then put it back in the oven without foil for a further 5 minutes.

Serve!

Here's Lorraine's original recipe...

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