Baked Risotto Primavera

This is a good standby meal in our house, as I always have peas and broad/fava beans in the freezer, risotto rice in the cupboard and a few additional bits in the refrigerator. If you want to be a bit more fancy, you can also use fresh peas, broad/fava beans and other veggies, such as green beans or asparagus. They’ll just need cooking for a few minutes in boiling water before you add to the risotto. And if you’ve ever wondered what to do with leftover risotto, here’s your answer. It’s worth making this recipe just to try out my Mozzarella and Primavera Arancini Cakes.

MAKES 2 adult and 4 kid-sized portions

PREPARATION TIME 10 minutes

COOKING TIME 25 minutes

2 tbsp olive oil

1 tbsp butter

1 large onion, chopped

3 garlic cloves, crushed

2 courgettes/zucchini, diced

275g/9¾oz/1¼ cups carnaroli or arborio risotto rice

1l/35fl oz/4 cups hot chicken or vegetable stock

grated zest of 1 small lemon

125g/4½oz/scant 1 cup frozen peas, defrosted

125g/4½oz/scant 1 cup frozen broad/ fava beans or soy beans, defrosted

3 tbsp chopped chives, mint, basil or parsley leaves (or a mixture)

50g/1¾oz/2/3 cup cup freshly grated Parmesan cheese

3 tbsp mascarpone or cream cheese

sea salt and freshly ground black pepper

 

1 Preheat the oven to 200°C/400°F/gas 6.

2 Heat the oil and butter in a small flameproof casserole dish over a low heat, add the onion and garlic and fry for 5 minutes until softened. Add the courgettes/zucchini and rice and stir around until coated in the oil.

3 Stir in the stock and bring just to the boil, then cover with a lid and bake for 15 minutes. If you are around, give it a stir halfway, but it’s not essential. By now the rice will be just tender and most of the liquid absorbed. Stir in the peas and broad/fava beans and return to the oven for 5 minutes.

4 Finally, when the risotto is ready, stir in the chopped herbs, lemon zest, Parmesan and mascarpone. Season lightly with salt and pepper and serve hot.

Leftovers Italian style

mozzarella and primavera arancini cakes

For every 200g/7oz/1¼ cups leftover risotto, mix in 25g/1oz diced mozzarella and 3 finely chopped sun-dried tomatoes. Firmly shape into 2 cakes. Dip into some beaten egg and then into 3–4 tbsp fresh or dried breadcrumbs. Heat enough olive oil in a frying pan to cover the base of the pan, add the arancini and fry over a medium heat for 3–4 minutes on each side until golden and heated through. Drain on paper towels and serve.