OVEN-BAKED RISOTTO
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
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
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
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
VERY EASY RISOTTO
This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!
Provided by Kim Sanchez
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
- Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g
OVEN-BAKED RISOTTO
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
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
CHEF JOHN'S BAKED MUSHROOM RISOTTO
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
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
BASIC RISOTTO
Provided by Food Network
Number Of Ingredients 8
Steps:
- Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.
- Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Add the arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.
- Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)
- Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add one cup of chicken stock, stirring
- occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful at a time, until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.
- After all of the liquid has been added, and the rice is chewy yet fully cooked, with a creamy texture; add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately.
EASY PARMESAN "RISOTTO"
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-BAKED RISOTTO (SO EASY)
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
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
More about "easy oven risotto recipes"
17 CREAMY RISOTTO RECIPES ANYONE CAN MAKE | TASTE OF …
From tasteofhome.com
BAKED PARMESAN RISOTTO RECIPE | LAURA FUENTES
From laurafuentes.com
EASY RISOTTO RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
EASY MUSHROOM RISOTTO {OVEN-BAKED AND NO-STIR!}
From theseasonedmom.com
THE EASIEST BASIC RISOTTO RECIPE | COOKING LIGHT
From cookinglight.com
EASY OVEN BAKED CHICKEN & MUSHROOM RISOTTO RECIPE
From campbellsanz.com
15 FANTASTICALLY EASY RISOTTO RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST OVEN BAKED RISOTTO RECIPES | YUMMLY
From yummly.co.uk
27 RISOTTO RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
OVEN BAKED CHICKEN RISOTTO RECIPE - CAMPBELLS AUSTRALIA
From campbellsanz.com
EASY OVEN BAKED RISOTTO - EAT WELL FOR LESS RECIPES
From myfamilysfavouritefood.com
10 BEST OVEN BAKED RISOTTO RECIPES | YUMMLY
From yummly.com
BAREFOOT CONTESSA | EASY PARMESAN "RISOTTO" | RECIPES
From barefootcontessa.com
OVEN BAKED RISOTTO RECIPE - FOOD CHANNEL
From foodchannel.com
OVEN BAKED RISOTTO WITH CHEESE AND BACON - READY IN …
From tamingtwins.com
OVEN BAKED RISOTTO RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
HOW TO MAKE RISOTTO IN UNDER AN HOUR | THE NEFF KITCHEN
From theneffkitchen.com.au
BASIC BAKED RISOTTO | DONNA HAY
From donnahay.com.au
EASY ONE POT OVEN BAKED RISOTTO | KITCHEN MASON
From kitchenmason.com
BAKED MUSHROOM RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
EASY PARMESAN "RISOTTO" IN THE OVEN - FOOD NETWORK
From foodnetwork.co.uk
OVEN BAKED RISOTTO - SO GOOD NEW ZEALAND
From sogood.co.nz
DELICIOUS DUTCH OVEN RISOTTO (FAIL-PROOF RECIPE) - HOME WITH ANNA
From homewithanna.com
BAKED RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
QUICK & EASY - ONE POT OVEN RISOTTO - GATHERED IN THE KITCHEN
From gatheredinthekitchen.com
EASY OVEN RISOTTO RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASY RISOTTO RECIPES WITH MEAT, MUSHROOMS, VEGGIES & MORE
From hellofresh.com
NO-STIR CREAMY LEMON & HERB BAKED RISOTTO | RECIPETIN EATS
From recipetineats.com
EASY BAKED RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY OVEN BAKED RISOTTO - FOOD CHANNEL
From foodchannel.com
OVEN CHICKEN RISOTTO RECIPE | MYRECIPES
From myrecipes.com
EASY TOMATO BAKED RISOTTO - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
25 EASY RISOTTO RECIPES FOR DINNER TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
EASY OVEN RISOTTO RECIPE - WEBETUTORIAL
From webetutorial.com
EASY OVEN RISOTTO | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
EASY OVEN-BAKED RISOTTO – GARLIC & OLIVE OIL
From garlicandoliveoil.com
EASY OVEN BAKED RISOTTO - A FRESH LIFE WITH COURTNEY
From afreshlifewithcourtney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #side-dishes #eggs-dairy #rice #vegetables #oven #cheese #dietary #pasta-rice-and-grains #short-grain-rice #equipment #4-hours-or-less
You'll also love