Risotto Bake Recipe. Perfect for picnics and sneaky veg.

Risotto bake recipe
Risotto bake recipe

Summer is over already.


But thankfully here in Melbourne the warm weather tends to last quite a  long way into March. Although I no longer have long days spent swimming in the beach and staring at the water over the top of my toes, I can still head out for a picnic or a bike ride, to really make the most of the warm, glowing evenings.

This risotto bake recipe is perfect for such on occasion.

The Risotto bake recipe will keep in the fridge so you can prepare it ahead of time. It also has a nice dose of veg and eggs in it which means it helps me to obtain my goals of eating as though I live on a Greek Island.

Make it and take it on a picnic to your favourite little spot and serve with a side salad and a little glass of red. Why should those who live near the Mediterranean Sea have all the fun?

What is your favourite recipe for increasing your intake of Summer bliss and/or vegetables?

Happy Eating.

Dani xx

Risotto Picnic Pie
Prep time
Cook time
Total time
Serves: 6
  • 200g of broccoli but into small florets
  • ½ onion, finely diced
  • 2 garlic cloves, crushed
  • 1 yellow capsicum, diced
  • 2 tbsp of olive oil
  • 4 tbsp of butter
  • 1¼ cups of arborio rice
  • ½ cup of white wine
  • 41/2 cups of vegetable stock, hot.
  • 125g of parmesan cheese, grated
  • 4 eggs, separated
  • salt and pepper to taste
  1. Cook the broccoli very briefly in a saucepan until it just starts to soften (3 minutes).
  2. Drain and set aside.
  3. In a large saucepan gently cook the onion, garlic and capsicum in the oil and butter for 5 minutes.
  4. Stir in the rice and cook until all coated then pour in the wine.
  5. Cook gently until the liquid is absorbed.
  6. Pour in all the hot stock, bring to the boil and then simmer gently for 20 minutes, stirring occasionally.
  7. Preheat oven to 180 degrees celsius.
  8. Grease a 25cm cake tin and line the base with baking paper.
  9. Stir the cheese into the rice and allow the mixture to cool a little. Season to taste at this stage.
  10. Seperate the eggs and whisk the whites until they form soft peaks.
  11. Mix the egg yolks thoroughly into the rice and the gently fold in the egg whites.
  12. Pour into the tin and bake for 1 hour.
  13. Allow to cool and then turn out onto a flat plate.
  14. Serve.


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