Easy No Stir Risotto

Forget standing over the stove and stirring for an hour. This Baked Lemon & Herb Risotto changes the weeknight dinner game completely. We’ve used our pre-chopped Organic Soffritto Base and Organic Petit Pois to cut the prep time down to just 5 minutes.

Simply combine everything in a pot, let the oven do the hard work, and finish with fresh lemon and parmesan for a creamy, zesty comfort meal that feels luxurious but requires almost zero effort.

Serves 4

• Prep 5 mins
• Cook 40 mins
• Total 45 mins
• Storage Tupperware in the fridge for 3 days or freezer for 2 months

Ingredients 

• 190g Arborio risotto rice
• 1065ml veg stock
• 120g PACK'D Organic Soffritto Base
• 60g  PACK'D Organic Frozen Petit Pois
• 1 tsp PACK'D Organic Frozen Garlic
• 2 tbsp butter
• 1/2 tsp black pepper

Finishes

• 30g parmesan cheese, freshly grated
• 1 tbsp olive oil

Lemon herb flavouring

• 1 tsp lemon rind
• 1.5 tbsp lemon juice
• 2 tbsp herbs of choice - we used 1 tbsp each parsley + dill

Method 

• Preheat the oven to 180°C/160 fan.
• Warm the stock in the microwave.
• Add risotto rice, veg stock, soffritto base, petit pois, garlic, butter and black pepper to an oven proof casserole dish. We used a shallow 27cm Le Creuset. Stir to combine.
• Cover with a lid or foil, bake 40 - 45 minutes or until rice is just tender but not mushy. The risotto will still look a bit liquidy.
• Remove from oven, add finishing olive oil and parmesan, then stir well until the watery liquid becomes creamy, and gets absorbed. Add lemon rind, juice and herbs, stir through gently.
• The risotto should be oozy and creamy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.
• Adjust seasoning to taste before serving.