Baked Risotto with Smoked Pork and Creamy Cheese Topping
- 300 g (1 1/2 cups) Arborio rice
- 450 g (1 lb) smoked pork (kassler), diced
- 960 ml (4 cups) chicken or vegetable broth
- 100 g (1 cup) grated Parmesan cheese, plus extra for serving
- 70 g (2 1/2 oz) onion, 1 medium, diced
- 2 cloves garlic, minced
- 120 g (4 oz) fresh spinach, roughly chopped
- 180 g (6 oz) tomatoes, 2 medium, diced
- 30 ml (2 tbsp) olive oil
- Salt and freshly ground black pepper to taste
- 5 ml (1 tsp) fresh parsley, chopped
1. Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit)
2. Heat olive oil in a large oven-safe skillet over medium heat
3. Add diced onion and minced garlic sauté until soft about 5 minutes
4. Add diced smoked pork cook until lightly browned about 5 minutes
5. Stir in Arborio rice until coated and slightly toasted about 2 minutes
6. Pour in chicken or vegetable broth bring to a simmer
7. Season with salt and pepper
8. Cover skillet with lid or aluminum foil
9. Transfer to oven bake for 20 minutes
10. Remove from oven stir in fresh spinach and diced tomatoes
11. Cover again return to oven bake 10 minutes until rice is tender
12. Sprinkle grated Parmesan cheese evenly over top
13. Bake uncovered 5 to 10 minutes until cheese is golden
14. Let rest 5 minutes
15. Sprinkle with chopped parsley and serve
- baking dish
- mixing bowl
- skillet
- pot
- wooden spoon
- cheese grater
- oven
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