Risotto is a classic Italian dish made by simmering rice in broth until it reaches a creamy, luxurious consistency. Traditionally, risotto is made on the stovetop with constant stirring, but this oven-baked version offers a hands-off approach that still delivers delicious results. In this recipe, we add the smoky richness of salmon and the freshness of peas to create a flavourful and satisfying dish.
Ingredients:
- 1 cup Arborio rice
- 2 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup frozen peas
- 200g smoked salmon, flaked
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- Preheat your oven to 180°C (350°F).
- In a large oven-safe pan, melt the butter over medium heat. Add the onion and garlic, and sauté until they become translucent and fragrant.
- Add the Arborio rice to the pan and stir it around, making sure each grain is coated in the butter. Cook for 1-2 minutes to toast the rice slightly.
- Pour in the broth and bring it to a simmer. Cover the pan and transfer it to the preheated oven.
- Bake the risotto for 20 minutes, or until the liquid has been absorbed and the rice is tender. Stir in the peas and salmon, and return the pan to the oven for an additional 5 minutes to heat through.
- Remove the pan from the oven and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Serve the oven-baked risotto with smoked salmon and peas immediately, garnished with fresh herbs if desired.
Tips for Success:
Here are a few tips to ensure your oven-baked risotto turns out perfectly:
- Use Arborio rice: This short-grain rice is essential for achieving the creamy texture that risotto is known for. Its high starch content releases during cooking, creating a velvety consistency.
- Choose the right pan: Make sure to use an oven-safe pan with a tight-fitting lid. This will allow the risotto to cook evenly and retain moisture.
- Don't skimp on the broth: Risotto relies on the absorption of liquid to achieve its creamy texture. Be sure to use enough broth and allow the rice to fully absorb it during cooking.
- Experiment with toppings: While smoked salmon and peas are a delicious combination, feel free to get creative with your toppings. Try adding roasted vegetables, crispy bacon, or sautéed mushrooms to customize your risotto.
Enjoy this oven-baked risotto with smoked salmon and peas as a main course or as a side dish alongside your favorite protein. Its creamy texture and vibrant flavors are sure to impress!
Can I make this recipe ahead of time?
While risotto is best enjoyed fresh, you can make this recipe ahead of time and reheat it when ready to serve. Simply store the risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water to the risotto and heat it gently on the stovetop until warmed through.
Can I freeze the leftovers?
Risotto can be frozen, but it may lose some of its creamy texture upon thawing. If you do decide to freeze the leftovers, place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. To thaw, transfer the risotto to the refrigerator overnight and reheat as desired.
Can I substitute the smoked salmon with another type of fish?
Yes, you can substitute the smoked salmon with another type of fish, such as cooked and flaked trout or mackerel. The smoky flavor of the fish adds depth to the risotto, so choose a fish with a similar flavor profile for the best results.
Oven-baked risotto with smoked salmon and peas is a delicious and convenient twist on the classic Italian dish. By using the oven instead of constant stovetop stirring, you can achieve a creamy and flavorful risotto with minimal effort. This recipe can be easily customized with different toppings and is perfect for a weeknight dinner or special occasion. Give it a try and enjoy the rich flavors of the smoked salmon and the sweetness of the peas in every bite!
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