Easy-Bake Risotto Recipe - Allrecipes.com

Easy-Bake Risotto

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
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Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2012

I don't have a dutch oven, I actually used my cast iron skillet to make this dish. I used hickory smoke bacon in place of the prosciutto and I used a cup of frozen peas/carrots mixed because that was what I had in the freezer. I was doubtful that my husband and kids would like it but they INHALED it. There was a little under a half cup leftover after dinner. The cooking method was a little confusing and odd to me--I would make this again but I think I would try to find a simpler way to cook it.

 
Most Helpful Critical Review
Mar 20, 2006

Good consistancy. We added prawns and squash. Very bland overall. Wouldn't make again without changes.

 
Mar 03, 2011

Easy and incredibly delicious! (I substituted sharp cheddar cheese for Parmesan because that's what I had. It was a great, simple meal.)

 
Apr 29, 2010

I had to improvise a little because I didn't have all the ingredients. I left out the onion, ham, wine and peas. It was a very basic risotto, but my family liked it very much anyway. We added tons of parmesan on top at the table and it was oozy and yummy!! I will definitely make this again.

 
Apr 15, 2007

Pam, Just had this again for dinner. It rates a 10 in our house. I make it exactly the way you presented it in the paper last year. I go easy on the fats for the extras, just steam the veggies. We use a dutch oven, and I think that might be the key to the success of this recipe! Thank you

 
Mar 09, 2009

Soooo good. I'd like to experiment with other veggies, like asparagus, but for a first time risotto cook, this was great. My neighbor thought I was stirring for hours and hours. Makes a nice huge batch and we had leftovers for days. I used asiago and parmesan (it was what I had in the fridge) but I will make this again and again. What an inexpensive, great meal. Kids loved it too!

 
Dec 29, 2006

This was very good - I didn't think it was bland at all. To me, it was like a fancy, good version of ham and rice. I don't know if I would call it a Risotto. I actually did not do the "baking" part. After I added the broth and water, I simply put a lid on it, brought it to a boil, and then simmered for 25 on the stovetop. It was perfect! No need to bake at all. After simmering, I continued with the recipe as usual. The parm cheese is a perfect addition! Great for leftover ham. I loved it!

 
Aug 23, 2010

this took a very long time and wasn't very flavorful. We didn't care for it. But my kids(and husband) are pretty picky.

 

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Nutrition

  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 66.5 g
  • 21%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 482 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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