How to cook a vegetarian risotto in an Aga range cooker - a Blake & Bull community tip!
A healthy, comforting & wholesome dish that banishes the myth that risotto has to be cooked entirely on a hob.
This nourishing recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds.
"Not one for risotto purists, perhaps (a ‘true’ risotto should be stirred continuously as the stock is added a little at a time), but this oven-baked risotto works brilliantly in the simmering oven and frees 'the cook' to relax with a glass of wine! The basic recipe can be adapted to use whatever vegetables you may have to hand." Antonia
You may need...
- 1 tbsp. olive oil
- knob of butter
- ½ onion
- 1 leek
- ½ courgette
- 1 clove garlic
- 75g podded broad beans (frozen work well)
- 175g Arborio rice
75ml white wine
- 600ml vegetable stock (hot)
- 6 chunky asparagus spears
- 50g peas (frozen or fresh)
- 50g Parmesan, grated
- Salt and pepper
Right, lets get cooking!
- Finely chop the onions, slice the leeks and cut the courgette into chunky cubes. Heat oil and butter in a large ovenproof sauté pan, frying pan or shallow casserole on the simmering plate. Add onions and leeks and soften, adding courgette and crushed garlic once onions are translucent. Do not allow to brown. If preferred, you can start this on the simmering plate, cover the pan with a lid and transfer to the simmering oven for approx. 15 minutes.
- With the pan on the simmering plate, add the rice and cook for 1-2 minutes, stirring constantly to coat the rice in the buttery/oily juices.
- Pour in the wine – it should bubble immediately. Continue to stir until the wine has almost entirely reduced. Pour in ALL of the stock. Bring the risotto to the boil, cover the pan with a lid and transfer to the floor of the simmering oven for 20-25 minutes.
- Whilst the risotto is cooking, bring a small pan of water to the boil and add the broad beans. Bring back to the boil and cook for 3 minutes. Drain and refresh under cold, running water. Slip the broad beans from their outer skin to reveal the bright green bean within.
- Cook the asparagus. Snap the woody end off each spear. Place a liner on the simmering plate and place the asparagus spears on top. Put the lid down and leave for 3-5 minutes, turning once (timing will depend on thickness)*. Once cool enough to handle – chop each spear into 3 or 4 pieces, keeping the tips intact.
- Remove the risotto from the simmering oven. The liquid should all have been absorbed. Move to simmering plate and add the peas, stirring as you go. After a minute, stir in the broad beans and asparagus pieces. Remove from heat and stir in the grated Parmesan. Season to taste and serve.
*Aga range cooker tip: cooking asparagus directly on the simmering plate saves using another pan and means that you can keep the lids down. The result is a roasted/chargrilled asparagus flavour. If you prefer, steam or boil the asparagus as normal on the boiling plate.
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