Oven Baked Risotto So Easy Recipes

OVEN-BAKED RISOTTO

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.

CREAMY OVEN-BAKED RISOTTO

Steps:

• Set oven to 400 degrees F.
• Prepare a medium oven-proof saucepan with a tight-fitting lid.
• In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese and black pepper until well combined; set aside.
• In the saucepan melt butter over medium heat.
• Add in onion and cook for about 4 minutes or until translucent.
• Add in rice and stir for 2 minutes.
• Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
• Cover with a lid and place in the oven.
• Bake for about 25 minutes.
• Remove the lid and stir well then place back in the oven for 10 minutes.
• Season with more Parmesan cheese is desired.
• Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

OVEN-BAKED RISOTTO

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.

OVEN-BAKED RISOTTO (SEVERAL VARIATIONS)

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.

OVEN-BAKED RISOTTO

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.