Oven-Baked Risotto with Smoked Salmon and Peas
Stove-cooked risotto requires concentration and can be time-consuming due to all the stirring and gradual adding of stock. We've created a nifty little oven-baked version that cuts out all the standing and stirring repeatedly. Sling it in the oven and let it bake away until ready. So much better!
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Cool within 1 hour of cooking, then divide into individual portions and freeze immediately. Find detailed guidelines on storing and reheating rice on page 11.
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