New this month
Easy-Bake Risotto

Easy-Bake Risotto

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

Ingredients

servings 464 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  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

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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 14
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 tha...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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

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 tha...

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

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...

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. ...

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" ...

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 hug...

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.

One of the best recipes I have made I love it with broccoli instead of peas I also put it back in the oven for 5 min to cook the broccoli comes out great everyone that I make it

Other stories that may interest you