Starters Recipes - Baked Garlicky Rice

Ingredients

• 40 g/1 1/2 oz/3 tbsp unsalted (sweet) butter

• 3 garlic cloves, crushed

• 450 g/1 lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups beef or chicken stock

• Salt and freshly ground black

• pepper Lettuce leaves Lemon wedges

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Method:

1. Heat two-thirds of the butter in a flame­proof casserole (Dutch oven). Add the garlic and fry (sauté) until lightly browned.

2. Stir in the rice and cook for 1 minute. Add the stock and bring to the boil. Stir in the remaining butter, cover and transfer to the oven.

3. Bake at 180°C/350°F/gas mark 4 for 20 minutes or until the rice is just tender and has absorbed the liquid.

4. Serve straight from the dish with the lettuce leaves and lemon wedges.