Oven-baked radicchio, red wine and dolcelatte risotto

Oven-baked risottos take the effort out of standing over a stove, painstakingly adding stock to your rice one ladleful at a time – and they only require one pot.

SERVES 4 | PREP 10 MINS | COOK 40 MINS | EASY | V

75g unsalted butter

1 red onion, finely diced

2 bay leaves

2 garlic cloves, finely grated

350g arborio rice

150ml dry red wine

1 large radicchio (about 275g), roughly sliced 1 litre of vegetable stock, hot

50g vegetarian Italian hard cheese, grated, plus extra to serve

75g dolcelatte, broken up extra-virgin olive oil to serve

1 Heat the oven to 200C/180C fan/gas 6. Melt 50g of the butter in a deep, lidded, ovenproof pan over a medium heat. Cook the onion, bay leaves and a pinch of salt for 6 mins, stirring frequently, until softened. Cut the remaining butter into cubes and leave in the fridge until later.

2 Add the garlic to the pan and cook for another minute, then add the rice and cook for 2 mins more, stirring regularly to stop it sticking. Add the wine and allow to bubble and reduce slightly, stirring regularly, for a couple of minutes.

3 Add the radicchio, followed by the stock, ¼ tsp of black pepper and 1 tsp of salt. Bring the risotto to a simmer and stir, then put the pan in the oven, covered, for 20 mins, giving it a stir halfway through.

4 Remove from the oven and mix well, then stir through the chilled cubed butter along with the cheeses. Serve in bowls topped with a little more grated cheese, a drizzle of olive oil and more freshly ground black pepper.

PER SERVING 652 kcals | fat 27.6G saturates 16.7G | carbs 75.5G | sugars 4.7G fibre 2.8G | protein 16.9G | salt 2.5G