EASY-BAKE RISOTTO
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
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-BAKE RISOTTO
Yield 6 main course
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position, and heat oven to 450°. Prepare optional ingredients, if using. Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion, and prosciutto or ham (and if you've chosen any Sauteed ingredients, add them now); saute until tender, 4 to 5 minutes. Stir in rice (can be removed from heat and covered for up to 2 hours in advance) Used 1 tsp minced garlic with the rice. Added with rice and 1/2 tsp cumin, then add wine, and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot tightly with a large 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. If you've chosen any Last-minute ingredients, add them now.) Stir mixture, adding additional water or broth 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 to 7 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.
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