This shortcut risotto will have purists shaking their fists, but I like to live dangerously. Unlike traditional risottos where you stir the whole time, this one gets bunged in the oven with all its liquid, then right at the end, use a whisk to release the starches for a creamy finish.
Use a microplane to grate the parmesan over the risotto. This will yield a cloud-like consistency, but you could also just blitz the parmesan to a crumb in the food processor before grating the veg. I’d avoid buying pre‑grated parmesan, as it’s kept crumby with anti-caking agent, and the aroma is … not great.
