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Easy-Bake Risotto

By: USA WEEKEND columnist Pam Anderson  
"No more upper-body workout: You don't have to keep stirring this classic Italian rice dish."

Rating: This weblink has been rated 6 times with an average star rating of 4.0 Read Reviews (6)

Rate/Review | 204 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 tablespoons olive oil or butter
  • 1 small onion, cut into small dice
  • 2 ounces prosciutto or 4 ounces ham, cut into small dice
  • 2 cups arborio rice
  • 1/2 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
  • 1 pinch Salt and ground black pepper

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.

Footnotes

  • This recipe was originally featured in the USA WEEKEND article Perfect Risotto on March 19, 2006.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 509 | Total Fat: 16.2g | Cholesterol: 21mg

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2006 by DaniGirl 
Good consistancy. We added prawns and squash. Very bland overall. Wouldn't make again... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2009 by Carolee 
We enjoyed this recipe, but I did make some changes. I prepared it stove-top, like a regular... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by Feedingright 
Soooo good. I'd like to experiment with other veggies, like asparagus, but for a first time... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2008 by Holly 
This was a margina risotto for me. The risotto turned out kind of mushy and not enough flavor... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2007 by Patrice 
Pam, Just had this again for dinner. It rates a 10 in our house. I make it exactly the way you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by AdrienneA3 
This was very good - I didn't think it was bland at all. To me, it was like a fancy, good... MORE

 
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