Baked Risotto Recipes

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BAKED RISOTTO



Baked Risotto image

Provided by Giada De Laurentiis

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Butter, for greasing the pan
2 cups marinara or tomato-basil sauce
1 cup Arborio rice
3 tablespoons unsalted butter, at room temperature
1/4 cup all-purpose flour
1 1/4 cups whole milk, at room temperature
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/2 cup plus 1/3 cup grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
1 cup frozen peas, thawed
4 large eggs, at room temperature, beaten
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup plain breadcrumbs

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with foil.
  • For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.
  • For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg.
  • For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.
  • Pour the mixture into the prepared springform pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour.
  • Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. Broil just enough to melt the cheese and create a crispy crust, about 2 minutes. Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.

OVEN-BAKED RISOTTO



Oven-baked risotto image

Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

250g pack smoked bacon, chopped into small pieces
1 onion, chopped
25g butter
300g risotto rice
half a glass of white wine (optional)
150g pack cherry tomatoes, halved
700ml hot chicken stock (from a cube is fine)
50g parmesan, grated

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
  • Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium

OVEN-BAKED RISOTTO



Oven-Baked Risotto image

Make and share this Oven-Baked Risotto recipe from Food.com.

Provided by Vino Girl

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup arborio rice
1/4 cup dry white wine (optional)
2 -2 1/4 cups hot water, divided (use more water if you omit the wine)
1/2 cup canned low sodium chicken broth
3/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley (optional)

Steps:

  • Preheat oven to 425°.
  • In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
  • Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
  • Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
  • Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
  • Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
  • Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  • Remove from oven.
  • Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
  • Serve immediately.

Nutrition Facts : Calories 225.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 13.1, Sodium 545.4, Carbohydrate 31.3, Fiber 1.2, Sugar 0.5, Protein 5.6

OVEN-BAKED RISOTTO



Oven-Baked Risotto image

Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup Arborio rice
1/4 cup dry white wine, (optional)
2 to 2 1/4 cups hot water
1/2 cup homemade or low sodium canned chicken stock
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
  • Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  • Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

EASY BAKED RISOTTO



Easy Baked Risotto image

Searching for the easiest way ever to make risotto? Use this baked risotto recipe to master this classic Italian meal.

Provided by Linda Larsen

Categories     Dinner     Side Dish     Entree

Time 55m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion (finely chopped)
3 cloves garlic (minced)
2 cups Arborio or long-grain white rice
6 cups chicken broth
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup grated Parmesan cheese
2 tablespoons butter

Steps:

  • Gather the ingredients. Heat the oven to 400 F.
  • In a heavy, ovenproof saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and garlic; sauté and stir for 4 to 5 minutes until translucent.
  • Add the rice; cook and stir for 4 to 5 minutes longer.
  • Add the broth, basil , salt, and pepper and bring to a simmer, stirring frequently.
  • Cover the pan with foil, then add the lid. Place in the oven.
  • Bake for 20 minutes, then carefully remove from the oven, remove the lid and foil, and stir thoroughly.
  • Return the foil and lid and place back in ​the oven.
  • Bake 5 minutes longer. Test the rice to see if it's done; it should be slightly firm in the center. If the rice isn't done, cover and return to the oven and bake 5 to 10 minutes longer.
  • When the rice is done, stir in the cheese and butter . Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 249 kcal, Carbohydrate 23 g, Cholesterol 29 mg, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, Sodium 1432 mg, Sugar 2 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

  • Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS



Oven Risotto with Crispy Roasted Mushrooms image

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Provided by Anna Stockwell

Categories     Risotto     Mushroom     Garlic     Thyme     Onion     Rice     Vermouth     Wine     Stock     Parmesan     Butter     Lemon     Parsley     Dinner     Winter     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 16

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Steps:

  • Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
  • Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
  • Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
  • Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

BAKED VEGETABLE RISOTTO



Baked Vegetable Risotto image

Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1 package (8 oz) cremini mushrooms, quartered
2 teaspoons chopped fresh rosemary leaves
1 cup uncooked Arborio rice
1 can (14 oz) chicken or vegetable broth
1/2 cup white wine or water
1 1/2 cups frozen cut green beans, thawed and drained
1/2 cup roasted red bell peppers (from a jar), cut into strips
1 cup grated Parmesan cheese

Steps:

  • Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
  • Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
  • Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

OVEN-BAKED RISOTTO (SEVERAL VARIATIONS)



Oven-Baked Risotto (Several Variations) image

This is a great time saver, and is nearly as good as the laborious version. Feel free to experiment with any ingredients to mix into the base recipe, the possibilities are endless (meat, veggies, herbs, etc.). I have listed a few of my favorites. Most ingredients can be added and cooked into the risotto. Some things are better stirred in after it is cooked. I have tried to list which ones I would add at the end in the directions. Please note: nutrition facts include the optional ingredients for all 4 variations.

Provided by Maito

Categories     One Dish Meal

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 30

3 cups chicken broth or 3 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 cup arborio rice or 1 cup carnaroli rice
fresh ground pepper
1/2 cup dry white wine, heated
parmesan cheese, freshly grated
3 ounces low-fat smoked sausage (1 link) or 3 ounces any other sausage, cubed (1 link)
1 cup tomatoes, chopped
1 cup peas
1/4 cup chives, chopped
1/4 cup fresh Italian parsley, chopped
1/4 cup green onion, sliced
4 cups fresh spinach
5 ounces lox, cubed
1/4 cup dill, chopped
nonfat sour cream or light sour cream, for serving
1 fennel bulb, trimmed and diced
1 carrot, sliced
1 bay leaf
1/2 lemon, zest of (I use a microplaner)
1/2 teaspoon fresh thyme
10 ounces mushrooms, sliced, sauteed
1/2 tablespoon gingerroot, minced
1 cup shiitake mushroom, sliced, lightly sauteed
1/2 lemon, juice of
1/2 lime, juice of
1 teaspoon truffle oil, plus more
truffle oil, to drizzle on top

Steps:

  • Preheat oven to 350 degrees. Spray a baking dish (I like to use a lasagna pan). Once oven is at temperature, place baking dish in oven to heat.
  • Bring broth to a boil, and hold at a gentle simmer.
  • Heat oil in a medium pot over medium heat. Sauté the onion for 2-3 minutes, then add the garlic and other vegetables (if making one of the vegetarian versions). Continue cooking until the onion is translucent. Add the rice and stir with a wooden spoon until it is evenly coated with the oil, and is toasty (a minute or two).
  • Transfer rice to baking dish, add simmering broth, pepper to taste, optional ingredients, and stir. Use your judgment on what ingredients would be better to add after it is cooked (like herbs, the lox, spinach, tomatoes or sautéed mushrooms). Cover tightly with foil and return pan to the oven. Bake about 17 minutes.
  • Uncover and stir in the heated wine; cover again and bake for an additional 10-15 minutes. You are checking to see that most of the liquid has been absorbed. Remove and stir in optional ingredients. Top with parmesan cheese, and serve immediately.

Nutrition Facts : Calories 607.4, Fat 10.1, SaturatedFat 2, Cholesterol 16.8, Sodium 2040.6, Carbohydrate 94.8, Fiber 12.7, Sugar 12.7, Protein 30.5

EASY BAKED TOMATO RISOTTO



Easy baked tomato risotto image

Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe

Provided by Cassie Best

Categories     Dinner

Time 20m

Number Of Ingredients 18

25g butter
1 onion, chopped
3 garlic cloves, crushed
300g risotto rice
1 vegetable or chicken stock cube, or use 700ml fresh stock
400g can cherry tomatoes
50g parmesan or vegetarian alternative, grated
small handful of basil, leaves picked
weighing scales
measuring jug
chopping board
sharp knife
garlic crusher
can opener
grater
large ovenproof pan with a lid
wooden spoon
oven gloves

Steps:

  • Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
  • If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
  • Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
  • Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
  • Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.

Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium

BUTTERNUT SQUASH BAKED RISOTTO



Butternut Squash Baked Risotto image

This one-pot vegetarian meal is a rich, satisfying supper that gives you the creaminess of risotto without the hovering.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 45m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving

Steps:

  • Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Nutrition Facts : Calories 383 g, Fat 7 g, Fiber 6 g, Protein 7 g

BAKED RISOTTO WITH ROASTED VEGETABLES



Baked Risotto with Roasted Vegetables image

Provided by Sarah Copeland

Categories     Wine     Cheese     Dairy     Rice     Vegetable     Bake     Vegetarian     Dinner     Parmesan     Fall     Winter     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 10

Roasted Winter Vegetables
1 tbsp extra-virgin olive oil
1/2 onion, finely chopped
3/4 cup/150 g Arborio rice
1/4 cup/60 ml dry white wine
2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
3/4 tsp kosher salt
Pinch of freshly ground black pepper
1 to 2 tbsp unsalted butter
1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}.
  • Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it is soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups/480 ml of the hot water, salt, and pepper, and bring to a boil. Cover and transfer to the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the vegetables. After 25 minutes, check the risotto. Most of the liquid should be absorbed and the rice just cooked.
  • Remove the risotto from the oven and stir in another 1/2 cup/120 ml hot cups of water, and the butter and cheese.
  • Serve topped with roasted vegetables with thin shavings of Parmigiano-Reggiano.

CHEF JOHN'S BAKED MUSHROOM RISOTTO



Chef John's Baked Mushroom Risotto image

The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
3 cups diced mushrooms
salt to taste
½ yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
½ cup heavy whipping cream
½ cup chicken broth
2 tablespoons heavy whipping cream
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
  • Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
  • Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
  • Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
  • Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
  • Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
  • Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
  • Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Nutrition Facts : Calories 480.1 calories, Carbohydrate 51.1 g, Cholesterol 86.4 mg, Fat 25.9 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 15.8 g, Sodium 997.8 mg, Sugar 2.4 g

BAKED RISOTTO WITH GREENS AND PEAS



Baked Risotto With Greens and Peas image

This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.

Provided by Kay Chun

Categories     dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice (about 7 ounces)
Kosher salt and black pepper
4 ounces green or lacinato kale (about ⅓ bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
3 1/2 cups low-sodium chicken broth
4 ounces baby spinach (about 4 packed cups)
1 cup frozen peas, thawed
3/4 cup grated Parmesan (3 ounces), plus more for garnish
3 tablespoons unsalted butter
1 tablespoon lemon juice

Steps:

  • Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
  • Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
  • Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
  • Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

More about "baked risotto recipes"

BAKED RISOTTO RECIPE | WOOLWORTHS
Preheat oven to 180°C. Combine rice and stock in a 10-cup capacity baking dish. Cover tightly with a lid or foil and bake for 40 minutes, stirring halfway through, or until most of the stock has been absorbed and the rice is al dente. Stir through parmesan and butter and season to taste.
From woolworths.com.au


MY FAVORITE OVEN-BAKED EASY RISOTTO RECIPE JOY THE BAKER
2022-05-05 Instructions. Place a rack in the middle of the oven and preheat oven to 350 degrees F. Place a medium (about 4 quart) Dutch oven and any pot and lid suitable for both stovetop and oven cooking, over medium heat on the stovetop. Add pancetta bits and stir around the pot until crisp on all sides, about 8 minutes.
From joythebaker.com


OVEN-BAKED WILD MUSHROOM RISOTTO | RECIPES | DELIA ONLINE
2020-02-19 Squeeze any excess liquid out of them, then chop them finely and transfer to the pan to join the other mushrooms and the onion. Keep the heat low and let the onions and mushrooms sweat gently and release their juices – which will take about 20 minutes. Meanwhile, put the dish in the oven to warm. Now add the rice and stir it around to get a ...
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BAKED MUSHROOM RISOTTO RECIPE - BBC FOOD
Method. Preheat the oven to 180C/160C Fan/Gas 4. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add ...
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BAKED CHICKEN RISOTTO RECIPES - THE SIMPLE HOUSEWIFE
Method. Preheat oven 180c fan forced. Heat olive oil on medium-high heat in a large, oven proof skillet. Add onion and garlic, cook stirring for 2 minutes. Add chicken thigh, cook stirring 3 minutes until sealed. Add arborio rice, 4 cups chicken stock, 2 sprigs of thyme (if using), salt and pepper. Cover and bake 25 minutes.
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OVEN-BAKED CHICKEN RISOTTO | FOODTALK
2022-05-10 Bake-bake the risotto for 30 minutes covered. After half an hour remove the cover and bake another 10 minutes until most of the liquid is absorbed.. Finish - to finish the risotto add milk, parmesan cheese and frozen peas.Bake the risotto for another 5-7 minutes to heat everything through and allow the rest of the liquid to absorb.. Serving Tips. The risotto is best …
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OVEN BAKED RISOTTO RECIPE - FOOD CHANNEL
2017-06-25 Preparation. 1 Preheat oven 400 F° ; 2 In a 13x9x2-inch baking dish, mix together butter, broth, rice, onion and season to taste. Bake, covered, 35 minutes. Remove from oven and fluff rice with a fork.
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OVEN BAKED RISOTTO RECIPE - THE COOKIE ROOKIE®
2019-08-09 Pour the rice and 4 cups chicken stock in the Dutch oven and stir. Cover and bake at 350°F for 45 minutes or until most of the liquid is absorbed. At this point, the rice should be cooked to al dente. Remove the rice from the oven and add Parmesan cheese, wine, butter, salt, black pepper, tomatoes and the remaining 1-cup chicken stock.
From thecookierookie.com


BAKED CHEESE & TOMATO RISOTTO - MY FUSSY EATER | EASY KIDS ...
2016-10-29 Instructions. Preheat the oven to 200c / 400f. Add the olive oil, onions, garlic and tomatoes to a baking dish and bake in the oven for 15 minutes. After 15 minutes the tomatoes will be nicely roasted. You can either leave them whole or else gently mash them to break them down.
From myfussyeater.com


RISO AL FORNO (BAKED RISOTTO) | TRIED AND TRUE RECIPES
2021-11-28 Parboil the arborio rice: Bring a large pot of salted water to a boil. Add the rice and boil for 10 minutes. Drain and rinse under very cold water. Once the rice is cool to the touch, transfer it to a large bowl with 2 tablespoons extra virgin olive oil. Add 1/4 cup parmesan cheese and toss to coat.
From triedandtruerecipe.com


BEST BAKED RISOTTO WITH LEMON, PEAS & PARMESAN RECIPE
2022-03-30 Directions. Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Using a Y-peeler, remove two 1"-thick strips of zest from the lemon. Add onion and lemon zest ...
From delish.com


BASIC BAKED RISOTTO | DONNA HAY
1 cup finely grated parmesan. 40g unsalted butter. sea salt and cracked black pepper. Preheat the oven to 180°C (355°F). Place the rice and stock in a 22 x 30cm (8½ x 12 in) 10-cup (80 fl oz) capacity baking dish and stir to combine. Cover tightly with foil and bake for 40 minutes or until most of the stock is absorbed and the rice is al dente.
From donnahay.com.au


RISOTTO BALLS (BAKED ARANCINI) - HEALTHY LITTLE FOODIES
2015-07-08 Instructions. Pre heat oven to 180c / 350F and line baking tray with baking paper / silicon mat. Place flour in a dish, beaten egg in another and the breadcrumbs on a flat plate. Roll each ball into the flour then dip into the egg and finally coat with the breadcrumbs.
From healthylittlefoodies.com


15 FANTASTICALLY EASY RISOTTO RECIPES - THE SPRUCE EATS
2022-01-18 Cubed pancetta (or bacon) is heated in some oil until it's brown and crispy. The Arborio rice is then added to the rendered pancetta fat, infusing it with meaty flavor. Sweet green peas add a freshness that balances the tastes of the pancetta, making this another classic variation on the traditional Italian risotto.
From thespruceeats.com


HOW TO MAKE EASY OVEN-BAKED RISOTTO | KITCHN
2020-01-29 Increase the heat to high and pour in the wine. Scrape the bottom of the pan to loosen any browned bits from cooking the pancetta and onion and stir constantly until no liquid remains, 1 to 2 minutes. Pour in 4 cups of the broth, stir to combine, and bring to a boil. Bake the risotto covered for about 15 minutes.
From thekitchn.com


17 CREAMY RISOTTO RECIPES ANYONE CAN MAKE | TASTE OF HOME
2019-12-12 Hearty Shrimp Risotto. Super creamy and packed with shrimp, this impressive Italian meal maker is special enough to serve company. Laced with the warm flavors of white wine, goat cheese and fresh spinach, it’s scrumptious, comforting and so fast! —Lydia Becker, Parkville, Missouri. Go to Recipe.
From tasteofhome.com


HOW TO BAKE LEFTOVER RISOTTO - LA CUCINA ITALIANA
2020-01-08 Add the tomato sauce to the boiled rice (or leftover rice) and transfer it to a baking sheet. Spread the mozzarella, sprinkle with the parmesan cheese and add the basil leaves. Put everything in the oven preheated to 350°F for about 20 minutes. If you want to get a crust on the surface you can activate the grill for the last 3 minutes.
From lacucinaitaliana.com


EASY TOMATO BAKED RISOTTO - HUNGRY HEALTHY HAPPY
2021-01-05 Step by step. One: Add the butter to a large oven and hob proof pan (that has a lid) and once melted, add the shallots and garlic. Gently cook for 3-4 minutes until softened. Two: Add the rice and stir and gently cook for 1 minute. Three: Add the stock, tinned tomatoes, cherry tomatoes, sun-dried tomato paste and salt and pepper and stir well.
From hungryhealthyhappy.com


10 BEST OVEN BAKED RISOTTO RECIPES | YUMMLY
2022-04-26 Pea and Sausage Oven Baked Risotto Just Short of Crazy. dry white wine, breakfast sausage, grated Parmesan cheese, frozen peas and 5 more. Oven-Baked Risotto with Sweet Potato and Kale Yay! For Food. kale, dried thyme, garlic cloves, dry white wine, salt, vegetable broth and 7 more.
From yummly.co.uk


BAKED MUSHROOM RISOTTO - MY KIDS LICK THE BOWL
2022-03-06 Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins. Step five: Place whole portabello mushrooms in a roasting pan, gills facing up, drizzle with oil and balsamic vinegar. Season with salt and pepper and bake in the oven with the risotto until the mushrooms are tender for 10-15 minutes.
From mykidslickthebowl.com


BAKED RISOTTO RECIPE - BBC FOOD
Method. Preheat the oven to 200C/400F/Gas 6. Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until ...
From bbc.co.uk


NO-STIR CREAMY LEMON & HERB BAKED RISOTTO | RECIPETIN EATS
2020-11-11 Just add 10 – 12 minutes to the bake time, to factor in the time it takes for the stock to heat up in the oven; Put everything in casserole dish – The rice, stock, butter, onion and garlic; Bake 35 minutes – Cover with casserole lid or tightly with foil, then bake for 35 minutes or until the rice is just cooked.
From recipetineats.com


BAKED RISOTTO | ANNABEL KARMEL
Method. Pre-heat the oven to 200ºC/400ºF/Gas 6. Melt the butter and sauté the onion for 4-5 minutes until soft. Add the garlic, thyme and rice and stir for 2 minutes. Add the white wine vinegar & cook until evaporated, then stir in the stock. Transfer everything to a baking dish and cover with foil. Bake for 20-25 minutes until the stock is ...
From annabelkarmel.com


DUTCH OVEN BAKED RISOTTO - I HEART VEGETABLES
2018-12-06 In a small pot, heat the vegetable broth over low heat. In a large Dutch oven, heat the butter over low-medium heat. Add the onion and stir until evenly coated with butter. Continue to cook over medium heat for 6 minutes, until the onion is translucent. Add the rice, and continue to cook for 2 minutes.
From iheartvegetables.com


BAKED RISOTTO - VIRGINIA WILLIS
2020-05-16 In my recipe for Baked Risotto, the risotto is baked, then stirred vigorously at the end of cooking to activate the starch and make the risotto creamy. Here, cooked broccoli is folded in and the “casserole” is topped with a judicious amount of cheese. You could use also use sauteed asparagus, mushrooms, spinach, cooked chicken, or seafood.
From virginiawillis.com


OVEN BAKED RISOTTO - 22 RECIPES | WOOLWORTHS
oven baked risotto, Get cosy with this oven-baked risotto recipe. Bursting with bacon, leek and mushrooms and topped with ... ) baking dish. Add rice and stock, then stir to combine. Bake, covered, for 15 minutes. Stir in zucchini and bake, ...
From woolworths.com.au


55 RISOTTO RECIPES - DELICIOUS. MAGAZINE
Risotto recipes. Elegant, comforting and much easier to make than you think, stir up this classic Italian dish with one of our gorgeous risotto recipes. Classic milanese, a pearl barley variation and risotto cakes are all on the list and it’s a fabulous dish for using up leftovers, too. Showing 1-16 of 55 recipes. Filter This Page.
From deliciousmagazine.co.uk


BAKED RISOTTO CAKES MADE WITH LEFTOVER, WELL-CHILLED RISOTTO
2018-05-24 Preparation. Heat the oven to 350 degrees. Line a rimmed baking pan with parchment paper. Set up a bowl with ¼ cup brown rice flour. Spray a ⅓ cup measuring cup with olive oil spray. Pack it with well-chilled risotto. Turn the risotto out onto the brown rice flour. Sprinkle the top with flour.
From everydayhealthyeverydaydelicious.com


EASY MUSHROOM RISOTTO {OVEN-BAKED AND NO-STIR!} - THE ...
2021-01-14 Sauté the onions in butter. Add mushrooms, then eventually the garlic and thyme. Stir in the rice and toast in the pan for about 1 minute. Add the wine and broth, then season with salt and pepper. Bake the risotto (covered) in a 400° F …
From theseasonedmom.com


27 RISOTTO RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
2022-03-21 25 / 29. This vegetarian asparagus and goat's cheese risotto is just the thing for an easy meat-free Monday meal. 26 / 29. Lovers of punchy flavours won't be able to get enough of this blue cheese and radicchio baked risotto. 27 / 29. Fresh mint adds lightness to this delicious zucchini, pea and mint risotto. Advertisement.
From womensweeklyfood.com.au


BAKED RISOTTO - VEG KITCHEN
2012-11-30 Preheat the oven to 375 degrees F. Combine the rice with the broth and the garlic in a two-quart casserole dish. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water. When done, the rice should have a tender and creamy texture. Season with salt and pepper, then let the risotto stand, covered ...
From vegkitchen.com


BARLEY RISOTTO RECIPE | KITCHN
2022-04-25 Baked Barley Risotto with Spinach and Sun-Dried Tomatoes Recipe. Print Recipe. This cozy risotto-like dinner swaps whole-grain pearl barley in for the usual arborio rice. Yield Serves 4. Prep time 15 minutes. Cook time 48 minutes to 58 minutes. Show Nutrition. Ingredients. 4 ounces . sun-dried tomatoes (not oil-packed, about 24) 4 1/2 cups . water. 1 . medium …
From thekitchn.com


OVEN BAKED RISOTTO WITH CHEESE AND BACON - READY IN UNDER ...
2020-06-17 Instructions. Preheat the oven to 180C. Heat the olive oil in a heavy, oven proof/hob proof saucepan (which has a lid). Fry off the onion, garlic and chopped bacon until the onion is soft and the bacon has started to brown. Add in the rice and stir everything together until the rice is …
From tamingtwins.com


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