Ital­ian baked rice

The Australian Women's Weekly - - Quick And Easy Food -

SERVES 4 PREP 10 MIN­UTES COOK 40 MIN­UTES Nutri­tional count per serv­ing: 503kcal; 20.2g fat, 8g sat fat; 13g pro­tein; 71.7g carbs; 6.3g su­gar; 1.2g salt; 3g fi­bre. 2 onions

60g higher-wel­fare fen­nel salami

300g Ar­bo­rio risotto rice

1 heaped ta­ble­spoon mas­car­pone cheese

40g Parme­san cheese

1 Pre­heat the oven to 180°C. Place a large shal­low casse­role pan on a high heat. Peel and quar­ter the onions and quickly break apart into petals straight into the pan.

Char for 4 min­utes, toss­ing reg­u­larly. Re­duce to a medium heat and stir in 1 ta­ble­spoon of olive oil and the salami, then the rice, fol­lowed 1 minute later by 1.2 litres of boil­ing ket­tle wa­ter and the mas­car­pone. Finely grate and stir in the Parme­san with a pinch of sea salt and black pep­per.

2 Trans­fer the pan to the oven for 40 min­utes, or un­til the rice has ab­sorbed all the liq­uid and is just cooked through. Driz­zle with 1 ta­ble­spoon of ex­tra vir­gin olive oil and dish up, sea­son­ing to per­fec­tion at the ta­ble.

Ital­ian baked rice

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