This Oven Baked Creamy Risotto is low in calories, but very high in taste. It is all you would like from a risotto, the base is made with a wonderful tomato risotto enriched by mozzarella, bechamel sauce and Parmesan. Try it, you’ll love it!
Oven Baked Creamy Risotto, Ingredients for 5 people:
- 400 gr of arborio rice
- 1/2 a bottle of plain tomato passata
- 1 tablespoon of EVO oil
- 1 clove of garlic
- 300 ml of light or normal béchamel sauce
- 1 tablespoon breadcrumbs
- 1 l of hot vegetable stock
- 1 mozzarella (250 g) light or full fat
In a large non stick pot, lightly brown the garlic clove in a tablespoon of oil, add the passata, salt and cook for 15 min or so stirring occasionally.
Stir in the rice, mix well and add enough stock to cover. There is no need to proceed as with a risotto stirring constantly, just try to keep the fire low and check that is moist enough, when it needs more stock, add a couple of ladle at the time, stir constantly if you are using a pan that is not a non stick!
Meanwhile prepare your light bechamel, using 250 ml of semi-skimmed or skimmed milk, and 30 gr of plain flour, no butter, no oil, but do add some salt and ground nutmeg, follow the link above in the ingredients for the full recipe.
Once the rice is ready, remove from the heat, add 2 tablespoons of grated Parmesan and mix very well, making sure that the risotto is lose and creamy, otherwise it will get too dry while baking in the oven. If you run out of stock, add boiling water, remember to add salt if necessary.
Add the pieces of mozzarella and mix very quickly for a few seconds.
Pour the boiling hot rice in an oven dish, cover with the béchamel sauce and sprinkle with a mixture of bread crumbs and Parmesan.
Put your Oven Baked Creamy Risotto in a preheated oven at 210 C/400 F for 20 min or until golden on top, serve hot.
