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No-stir baked risotto primavera recipe

No-stir baked risotto primavera recipe

12 ratings

With crispy prosciutto and lots of greens, this risotto primavera is sure to impress. Unlike normal risotto recipes, this one is baked, which means less time stirring! See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 390 calories / serving

Ingredients

  • 4 slices prosciutto crudo
  • 1 bunch of spring onions, thinly sliced
  • 3 garlic cloves, chopped
  • 250g risotto rice
  • 1 reduced-salt vegetable stock cube, made up to 900ml
  • 1 courgette, diced into 1cm chunks
  • 250g asparagus bundle, cut into 4cm lengths, woody ends discarded
  • 125g frozen peas
  • 40g grated Parmesan or Grana Padano, plus extra to serve, (optional)
  • 3 tbsp soft cheese
  • 1 lemon, zested and juiced (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1640kj
    390kcal
    20%
  • Fat

    10g 14%
  • Saturates

    5g 26%
  • Sugars

    5g 6%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 56.7g Protein 16.7g Fibre 4.9g

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with baking paper and lay the prosciutto slices on top.

2. Put most of the spring onions, the garlic and rice into a 3ltr (or larger) baking dish. Pour over 850ml stock, stir briefly, then cover with foil. Transfer to the oven with the prosciutto on the shelf above and bake for 10 mins or until the prosciutto is dark and crispy.

3. Remove the prosciutto from the oven and set aside. Stir the courgette and asparagus into the rice, then re-cover with the foil. Bake for another 15-20 mins until the rice is tender.

4. Stir in the peas. If the liquid has all been absorbed, re-cover with foil; otherwise leave it off. Return to the oven for 3-5 mins until the peas are cooked. Stir in the Parmesan, soft cheese and some black pepper, plus the remaining stock if it’s looking dry.

5. Stir in lemon zest and juice to taste, if using. Break the crispy prosciutto into small pieces and scatter over the top with the remaining spring onions and extra grated Parmesan, if you like.

Tip: Other soft cheeses also work here: try roulé. To make it veggie, use vegetarian hard cheese and skip the prosciutto.

See more Risotto recipes

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