Baked Spanish Risotto Recipes

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

Ingredients

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.

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

Ingredients

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

BAKED SPANISH RISOTTO

Baked Spanish Risotto image

This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy!

Provided by English_Rose

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

9 ounces cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
10 ounces risotto rice
4 chicken thigh fillets, halved
7 ounces chorizo sausage, thickly sliced
2 teaspoons fresh rosemary, chopped
4 1/4 cups hot chicken broth
1 pinch saffron strand
8 large raw shrimp
salt and black pepper

Steps:

Preheat the oven to 425°F
Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.
Roast for 20 minutes until the tomatoes are softened.
Stir in the rice, chicken, chorizo, rosemary, chicken broth, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
Stir in the shrimp and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.

Nutrition Facts : Calories 541.8, Fat 30.5, SaturatedFat 9.3, Cholesterol 122.2, Sodium 1521.8, Carbohydrate 28.3, Fiber 1.2, Sugar 3.6, Protein 36.2

BAKED SPANISH RISOTTO

Baked Spanish Risotto image

Very creamy risotto without the hassle of constant stirring. Great for a spanish tapas menu.

Provided by kesirra

Time 40m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 220C/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the over for a further 20 minutes.
Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.

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