Oven Baked Risotto with Rabbit Cacciatore

Oven Baked Risotto with Rabbit

Oven Baked Risotto with Rabbit

We deliberately cooked two rabbits (or parts thereof) last night so we’d have leftovers tonight. My plan was to make a baked risotto and fold the picked rabbit meat and remaining sauce through it. It was really delicious, so here’s the recipe. I made this for the two of us but you could extend it to feed 4 I reckon, with crusty bread and a salad! I had some prosciutto in the freezer, so I baked it and broke it into shards to serve. It was a good addition. I would have made this with any stewed or braised rabbit, but the Cacciatore was especially nice!

Oven Baked Risotto with Rabbit

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 1 cup arborio (or similar risotto) rice
  • 1/2 cup white wine
  • 2 1/2 cups boiling chicken stock (I used water and two teaspoons stock powder tonight)
  • 2 cups of cooked rabbit meat and sauce (mine was cacciatore so tomato flavoured)
  • 1/2 cup (about) frozen peas
  • 1/2 cup grated parmesan+more for the table
  • 20g (a knob) of butter
Oven Baked Risotto with Rabbit

Oven Baked Risotto with Rabbit


  1. Preheat your oven to 190c.
  2. Heat the oil in heavy pan (I have a 2 litre lidded one I use for everything!)
  3. Add the onion and garlic and cook gently until softened, then toss in the rice and stir for a couple of minutes until the rice is coated with the oil. Add the wine and stir until it evaporates.
  4. Pour over the stock, stir then put the lid on and put in the oven. Cook for 20 minutes or until the rice is tender and the stock all absorbed.
  5. Stir through the rabbit meat and sauce and the frozen peas, cook a further 10 minutes then remove from the oven and stir through the parmesan and butter.
  6. Allow to sit for a couple of minutes before serving with extra parmesan.

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