My husband actually has a food blog buried in his past. Not in his long-ago past, but he no longer updates it. And on it, he shared a recipe for a baked risotto. It was his specialty recipe. As soon as he discovered how to bake risotto, rather than loyally stand at the stove stirring, he has never looked back. For a lazy weeknight, the baked risotto option is definitely a winning method that I support.
I have rejuvenated my husband’s recipe with different flavours. Salmon and leek, a classic combination. And this recipe is packed with springtime vegetables. It is nice to know that you are sitting down to a well-balanced meal. No sides required
This recipe uses one-pot, is super simple to prepare, and then just let the oven do its thing. Enjoy!
Baked salmon & leek risotto
- 1 tbs olive oil
- 1 leek, halved and sliced
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1 cup Arborio rice
- 1 tsp Dijon mustard
- 2 cups vegetable stock
- 2 salmon fillets, skin off
- ½ cup frozen peas
- Knob butter
- Lemon juice, to finish
- Salt and pepper
- Grated parmesan, to serve
- Heat olive oil in an ovenproof heavy based casserole dish. Preheat the oven to 180° Celsius.
- Fry the leek, carrot and zucchini for 5 minutes in the casserole dish until vegetables have softened.
- Add the rice and mustard and stir to coat the rice evenly with the oil.
- Add stock and allow to boil. Cover with the lid and bake in the oven for 20 mins or until the liquid has all been absorbed.
- Meanwhile, place salmon fillets on a greased baking tray, season and bake for 12 mins or until cooked through.
- Remove from the oven and flake the cooked salmon over the risotto. Stir through with the peas, butter and lemon juice and salt and pepper to taste. Serve topped with grated parmesan.
There is something about having dinner bubbling away by noon that makes you feel like a boss for the rest of the day. It makes dinner hassle-free, and even the prep seems quicker earlier in the day. With a new baby in the house, and being the middle of winter, the slow cooker has become my best friend.
I wanted to create a slow cooker beef dish that would be the ultimate comfort meal. I make a lot of slow cooked beef dishes that involve tomatoes, but I wanted something richer, something creamier, and something that seemed more indulgent. However, this dish still has lots of veg and makes getting your ‘five-a-day’ easy.
So in addition to carrots, celery and mushrooms, a classic beef combination, I decided to go with the often overlooked Brussels sprout. I am a fairly recent convert myself. When I lived in Cambridge for a year I subscribed to a weekly veg box and received many many Brussels sprouts which necessitated learning how to cook them a variety of ways. And I realised that when cooked well they can be delicious! In this dish, the Brussels sprouts soak up the flavour of the mustard and provide a crunchy texture and a nutty depth of flavour to the casserole.
Serve with mashed potatoes and red wine, for a cosy supper on a cold night. I made this on a night when the wind was hammering at the windows and the rain was lashing down and it was wonderful.
Slow cooker creamy beef casserole with Brussels sprouts and mustard
- 1kg chuck steak, cut into 2cm cubes
- 2 tbs olive oil
- 1 onion, diced
- 1 tbs plain flour
- 1 cup beer
- 2 cups beef stock
- 1 clove garlic, finely chopped
- 2 carrots, peeled and cut into thick rounds
- 2 celery sticks, cut into thick slices
- 1 tbs Dijon mustard
- 2 cups Brussels sprouts
- 1/2 cup cream
- 1 cup button mushrooms, sliced
- Handful of parsley, to serve
- 1 lemon, to serve
- Mashed potato, to serve
- Heat oil in the base of the slow cooker set to ‘sear’ function. If you do not have this function, use a frying pan. Add the onion and sear the meat until all surfaces are browned.
- Add the flour and stir to evenly distribute and coat beef. Cook for 1 min.
- Add beer and stock, deglazing the base of the pan with the liquid. If using a frying pan, move beef to the slow cooker at this point.
- Add the garlic, carrots, celery and mustard.
- Set your slow cooker for 6 hours on low or 3 hours on high.
- Add the Brussels sprouts and mushrooms 10 mins before the end of the cooking time.
- Once cooking is complete, add cream and stir. Serve with mashed potato. Garnish with parsley and a spritz of lemon juice.