1、Oven-Baked Mushroom & Bacon Risotto

Prep Time 25min. Total Time 1hr. 0min. Servings 8 servings, about 1/2 cup each
Fat-free reduced-sodium chicken broth helps make this glorious mushroom and bacon risotto bake a Healthy Living recipe.

Oven-Baked Mushroom & Bacon Risotto recipe

Ingredients

Method

  • Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp.Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet.Drain bacon on paper towels.
  • Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally.Add rice; cook and stir 1 min.Stir in broth, thyme and pepper; bring just to simmer.Remove from heat. Crumble bacon; stir into rice mixture.Spoon into warmed casserole; cover.
  • Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.

  • https://www.truecookbook.com/recipe/oven-baked-mushroom-bacon-risotto-57341/

    2、Oven-baked leek & bacon risotto

    A one-pot risotto you don't need to stand over for half an hour? Got to be a midweek winner
    Oven-baked leek & bacon risotto recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
    2. When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.

    3、Oven-baked porcini & thyme risotto

    Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto
    Oven-baked porcini & thyme risotto recipe

    Ingredients

    • 25g pack dried porcini mushrooms
    • 2 tbsp olive oil
    • 1 small onion, finely chopped
    • 2 garlic cloves, crushed
    • 2 tsp thyme leaves, plus extra to serve
    • 350g risotto rice
    • 750ml hot vegetable stock
    • 100ml white wine
    • handful grated Parmesan (or vegetarian alternative), plus shavings, to serve

    Method

    1. Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
    2. Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
    3. Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with extra thyme leaves and Parmesan shavings to serve.

    4、Oven-baked fish & chips

    Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying
    Oven-baked fish & chips recipe

    Ingredients

    • 880g/ 1lb 12 oz floury potato, scrubbed and cut into chips
    • 2 tbsp olive oil
    • 50g fresh breadcrumb
    • zest 1 lemon
    • 2 tbsp chopped flat-leaf parsley
    • 4 x 140g/5oz thick sustainable white fish fillets
    • 200g/ 7oz cherry tomato

    Method

    1. Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
    2. Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips’ cooking time.

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