oven baked risotto


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A good risotto takes patience, concentration and time for the end result to be smooth and creamy. And, I have to admit, it’s a dish I’ve never really mastered, and I love a good risotto!! Now here’s a great way to make a risotto without standing over the stove top for 25 minutes or more, stirring away and ladling in hot stock.
Bake it in the camp oven (or oven at home). It works really well and is so easy and the end texture still quite creamy.
I enjoyed the recipe given here, but you can adapt it to suit your own tastes by adding other ingredients such as chicken, chorizo, bacon, ham, seafood, tomatoes, spinach, asparagus, baked pumpkin, peas, etc – basically whatever you want.

*Arborio rice is a variety of short-grained rice used primarily in the classical preparation of risotto and was originally cultivated in Italy. Because it undergoes less milling than ordinary long-grained rice, it retains more of its natural starch content. Cooking releases this starch, giving risotto its creamy consistency.


mushroom bacon risotto oven bakedEasy Oven Baked Mushroom & Bacon Risotto

1 tblspn olive oil
1 onion – finely chopped
1 clove garlic – crushed (or use 1 tspn minced garlic)
3 or 4 rashers of thin bacon – chopped (or you could use pancetta or similar)
approx 2 ½ cups sliced mixed mushrooms (ie Swiss brown, button mushrooms, rehydrated porcini mushrooms)
2 cups *arborio rice
5 tblspns white wine
1.2 litres (just under 5 cups) chicken stock – Boiling HOT
1/2 cup grated Parmesan
2 tblspns butter - optional
salt, pepper

Preheat oven to 170°C or your camp oven.
Heat oil in a flameproof/ovenproof casserole dish, with a lid, that can be used on the stovetop, and one that will fit inside your camp oven (on a trivet). Or, cover a baking dish with a doubled sheet of foil.
Add the onion and garlic and sauté over a medium heat for a few minutes until softened.
Add the bacon and mushrooms and cook for another few minutes until the mushrooms have softened.
Stir through rice until well coated with any oil left in the pan; stir for about 3 mins so the rice grains are translucent around the edges.
Add the white wine, stir and boil for about 3 mins until it has been absorbed into the rice.
Pour in the HOT stock and stir.
Cover with the lid and place into the oven for approx 25 to 30 minutes or until all liquid has been absorbed.
Alternately, place the dish on a trivet inside your preheated camp oven. Put on camp oven lid and bake as for oven instructions.
To serve, stir in the parmesan and then the butter and mix through.
Season to taste and serve immediately.

Viv’s hint: use any dried mushroom in place of fresh, reconstituted as per packet directions, and use some of the liquid from the mushroom-soaking. They are easy to carry for camping and have a wonderful flavour. You could also add some chopped fresh herbs of your choice if you want.



mushroom and spinach oven baked risottoMushroom & Spinach Baked Risotto
Serves 4

1 tblspn oil
1 onion – finely chopped
1 clove garlic – crushed (or 1 tspn minced garlic)
250gm button mushrooms – thickly sliced (or use a mix of your favourite mushrooms, or even dried as indicated above)
1 cup risotto rice
2 cups (500ml) HOT chicken or vegetable stock
1 x 425gm can diced tomatoes
baby spinach leaves – a good couple of handfuls, or as much or as little as you like
1/3 to 1/2 cup grated Parmesan
1 to 2 tblspns butter - optional
salt, pepper
chopped fresh parsley – optional
extra grated parmesan to serve

Preheat oven to 170°C.
Heat the oil in a flameproof casserole dish over mod heat.
Add the onion, garlic and mushrooms and saute until softened.
Add the rice and mix well, stirring to make sure all the grains are well coated in the onion mix.
Stir in the hot stock and the tomatoes & juice.
Cover with lid or foil and bake for 25 to 30 minutes (as detailed above) or until the rice is tender (stir halfway through cooking time and add a little extra stock or boiling water if the rice appears dry.)
Just before serving stir in the spinach along with the parmesan and butter.
Serve topped with some chopped fresh parsley and/or extra grated parmesan if wanted.


baked tomato risottoBaked Tomato Risotto

2 tomatoes – finely chopped (you can peel them if you want)
2 to 3 spring onions – finely chopped
3/4 cup aborio rice
1/2 tspn dried basil (or you can use fresh if you have it)
salt, pepper to taste
1 3/4 cup chicken stock – BOILING hot

Combine the tomatoes, onions, rice, basil and seasoning in an ovenproof dish.
Pour hot stock over rice mixture and mix well.
Cover and bake as above.

Viv's hint: you could add other ingredients such as toasted pine nuts, semi sun-dried tomatoes, cooked chicken pieces, spinach, salami, olives etc.


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