Easy-Bake Risotto recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 417.3 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Adjust oven rack to middle position, and heat oven to 450 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan.

Recipe Yield

6 servings

Recipe Note

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

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