Alive and Cooking

Baked Risotto

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300g Arborio rice
20 Capers
1 tsp of crushed garlic
100g Deli style olives
1/2 a jar of Caramelised Onion and Rosemary Salsa
1 splash of white wine
1.2 litres mixed Vegeta Stock
1/2 cup of curly parsley (chopped)


Pour rice into baking dish add all ingredients except parley.

Cover with foil and place in pre-heated oven at 220C degrees for 30-40 minutes. Keep checking and when all liquid is absorbed it is cooked.

If after 45 minutes it is not cooked take off lid and bake for another 10-15 minutes.
Serve with chopped parsley.

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