Baked Tomato Risotto

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Recipes

 

Preparation Time
10 minutes
Cooking Time
60 minutes
Ingredients

2 tblsps oil
1 medium brown onion, finely chopped
2 1/2 cups Arborio rice
1 litre (4 cups) chicken stock
420g can condensed tomato soup
300ml cooking cream
2 eggs, lightly beaten
250g block tasty cheese, grated
250g packet frozen chopped spinach, thawed
Salt and pepper, to taste
Mixed salad to serve, optional
Fresh basil leaves, to garnish, optional

  • Grease a 22cm x 29cm ovenproof dish (8-cup capacity).
  • Heat oil in a large saucepan. Add onion and rice. Cook, stirring, for 2 minutes. Stir in stock and soup. Bring to boil. Simmer, uncovered, stirring occasionally, for 10 minutes. Remove from heat. Stir in cream, eggs and half the cheese.
  • Squeeze out excess moisture from spinach. Stir into rice mixture. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining cheese.
  • Cook, uncovered, in a moderate oven (180C) for 35 minutes, or until rice is tender. Stand for 5 minutes before cutting.
  • Serve risotto with mixed salad. Garnish with fresh basil.

Indian pilaf with eggs

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Recipes

 

Preparation Time
10 minutes
Cooking Time
35 minutes
Ingredients

40g butter
2 brown onions, halved, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
2 long fresh green chillies, halved, deseeded, finely chopped
200g (1 cup) basmati rice
1/2 tsp saffron threads
4 ripe tomatoes, finely chopped
375ml (1 1/2 cups) chicken stock
1/2 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
4 eggs

  • Melt the butter in a large deep frying pan over medium-high heat. Add the onion, garlic, ginger and chilli and cook, stirring occasionally, for 8-10 minutes or until onion is golden.
  • Add rice and saffron and cook, stirring, for 2 minutes or until rice is well coated in onion mixture. Add tomato and stock. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is just tender. Stir in the coriander. Taste and season with salt and pepper.
  • Use the back of a spoon to make 4 evenly spaced hollows in rice mixture. Crack an egg into each hollow and cook, uncovered, for 3-4 minutes or until eggs are just set or until cooked to your liking.
  • Divide the pilaf and eggs among serving plates. Sprinkle with coriander and serve immediately.

    – Recipe from Taste.com.au