Easy Baked Risotto Recipes

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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

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.

EASY BAKED RISOTTO



Easy Baked Risotto image

This is from a Weight Watchers Special Edition Magazine 2006

Provided by Cathy LaFay

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 6

1 Tbsp butter (i use brummel and brown)
1 small onion minced
3/4 c uncooked arborio rice
1 can(s) 14 oz fat free low sodium chicken broth (i use homemade)
1/2 tsp dried italian seasonings
1/4 tsp pepper

Steps:

  • 1. Preheat oven to 350
  • 2. Melt butter in a 10 inch oven proof skillet (or a pot)over medium heat. Add onions and saute until onions are tender.
  • 3. Add rice and cook for about 3 minutes stirring constantly until rice is well coated. Stir in broth and bring to a boil. Stir in seasoning and pepper.
  • 4. Bake, covered at 350 for about 30 minutes or until liquid is absorbed and rice is creamy (sometimes you need a bit more liquid so just add a bit of water or more broth)
  • 5. The nutritonal values with this recipe are as follows: 5 servings (serving size 1/2 cup) Cal 81 Fat 2.3g Pro 2.3g Carb 12.8 Fib 0.4g Chol 6mg Iron 0.2mg Sod 253mg (its less if you use your own broth) Calc 7mg

KAREN'S EASY BAKED MUSHROOM AND ONION RISOTTO



Karen's Easy Baked Mushroom and Onion Risotto image

This easy mushroom risotto is baked--not stirred on the stove--and clean-up is so easy!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 48m

Yield 6

Number Of Ingredients 12

1 Reynolds® Oven Bag, large size
1 tablespoon flour
1 teaspoon salt
1 teaspoon pepper
1 cup chopped cremini mushrooms
1 cup Arborio rice
1 cup finely chopped onion
2 tablespoons butter, divided
1 cup water
1 cup chicken broth
⅓ cup Parmesan cheese, shredded
1 teaspoon Chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
  • Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
  • Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
  • Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
  • Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 35 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 651.5 mg, Sugar 1.3 g

OVEN-BAKED RISOTTO (SO EASY)



Oven-Baked Risotto (So Easy) image

This wonderful and very convenient way of making a creamy risotto comes from German chef Tim Mälzer. He says: "While the risotto is baking in the oven, youll have enough time to prepare a yummy dessert." I hope youll enjoy this as much as we did! :) Note: The original uses mushrooms, but I used a mix of carrots and pak choi instead. Feel free to use veggies of choice adjusting sautee time as needed.

Provided by Lalaloula

Categories     Short Grain Rice

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

200 g risotto rice (I used canaroli)
2 sprigs fresh rosemary, minced (or 1 ts dried)
1/4 teaspoon fresh ground black pepper
1 pinch allspice (optional)
400 ml vegetable broth, warm (can use chicken as well)
100 ml apple juice (or use white wine)
2 tablespoons olive oil
1 garlic clove, minced
2 onions, diced
200 g vegetables, chopped (of your choice, see note above)
50 g parmesan cheese, grated
aluminum foil, for covering pan

Steps:

  • In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
  • Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
  • Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside.
  • After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 427.6, Fat 21, SaturatedFat 6.3, Cholesterol 22, Sodium 389.3, Carbohydrate 46.5, Fiber 2.1, Sugar 9.8, Protein 13.4

EASY-BAKE RISOTTO



Easy-Bake Risotto image

No more upper-body workout: You don't have to keep stirring this classic Italian rice dish.

Provided by Ben S.

Categories     Main Dish Recipes     Rice     Risotto Recipes

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil or butter
1 small onion, cut into small dice
2 ounces prosciutto, chopped
2 cups arborio rice
½ cup dry white wine
4 cups chicken broth
2 cups water
1 cup grated Parmesan cheese
1 cup frozen regular (not petite) green peas
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Adjust oven rack to middle position, and heat oven to 450 degrees.
  • Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and prosciutto or ham; saute until tender, 4 to 5 minutes.
  • Stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add wine, and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot with a sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.
  • Set pot in oven; cook for 25 minutes. Remove from oven. Use a potholder to remove lid and foil. Remembering that the handles are hot, set pot on low heat.
  • Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes. Stir in 1 cup of Parmesan cheese, peas and/or parsley. Adjust seasonings, including salt and pepper, to taste.
  • Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan.

Nutrition Facts : Calories 463.9 calories, Carbohydrate 66.5 g, Cholesterol 20 mg, Fat 13.7 g, Fiber 2.1 g, Protein 13.5 g, SaturatedFat 4.4 g, Sodium 417.3 mg, Sugar 2.2 g

EASY BAKED RISOTTO



Easy Baked Risotto image

This recipe originally came from Donna Hay magazine, but it was such a fantastic recipe that I have used it as a base for so many other baked risottos. This is my favorite. Its a great way to get veggies into kids without them really tasting them. You can add all of these veggies, some of them, or completely different ones. Its is totally flexible. And once you have cooked your chicken you can put it in the oven and forget about it. No more standing at the stove stirring for half an hour!

Provided by DexterandLiz

Categories     One Dish Meal

Time 1h

Yield 3 big man dinners, 4 serving(s)

Number Of Ingredients 14

1 1/2 cups arborio rice
4 1/2 cups chicken stock
500 g diced chicken breasts
200 -300 g sliced mushrooms
1/2 cup frozen peas (or fresh)
1 -2 zucchini, thinly sliced
1 cup pumpkin, finely diced
1 cup fresh Baby Spinach
1 brown onion, sliced
2 -3 garlic cloves
olive oil
1/2 cup parmesan cheese
salt & pepper
1 -2 tablespoon butter

Steps:

  • Preheat oven to 200°C.
  • Heat fry pan over medium heat. Add small amount olive oil (enough to seal chicken breast and lightly cook veggies - not too much). You can add a small amount of butter to fry pan at this time but as you need to add it later, I prefer not to.
  • Saute onions until translucent then add garlic. Add sliced chicken and brown lightly ( you can season the chicken here with whatever you would normally use to season - I actually use steak spice, which has a nice flavour). Then add your veggies (but no peas or English spinach at this stage). Remember you are not actually cooking the veggies at this point, you are just allowing them to soak up the flavour of the other ingredients.
  • In a baking dish with lid (pre-greased), add 41/2 cups chicken stock, 11/2 cups arborio rice, and the content of your pan.
  • Put it in the oven for 40 minutes and do something else for a while. Do not stir.
  • After the 40 minutes are up, stir risotto and add parmesan cheese, butter (or olive oil - it still tastes just as nice), any peas or spinach, season & stir.
  • Enjoy.
  • This is also a really nice side dish if you omit the chicken, then you'll get 6-8 serves out of it.

Nutrition Facts : Calories 715.8, Fat 22.1, SaturatedFat 8.4, Cholesterol 106.7, Sodium 712, Carbohydrate 80.6, Fiber 4.6, Sugar 8.6, Protein 46.5

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