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Baked Risotto

I have always been a lover of all things risotto, but at the same time, I’ve always been afraid to take on the task of making it myself.  The thought of babysitting a pot and constantly stirring to get the perfect consistency gives me a bit of anxiety!

Will I burn the risotto when I need to step away to flip my lemon chicken?

Do I need to find a replacement hand that will stand in and stir while I prepare the salads?

What if I stir too much or too fast?

Making a dish you love should not be this complicated!

If any of you have shied away from making this delicious dish due to stress and anxiety…I have the solution!

A dear friend of mine passed along a BAKED risotto recipe that takes out all of the hard work…and tastes EXACTLY the same as if I were stirring it myself!

In the recipe below, I choose to add asparagus and mushrooms, but the beauty of risotto is that you can add just about anything!  My next go around, I’m going to add in peas and prosciutto for a delectable summer treat.

I pair this with cesar salad in homemade parmesan cups and a lemon chicken, but this could easily become a main dish.

I hope you enjoy…and have a wonderful Memorial weekend!

Ingredients:  

1 1/2 cups Arborio rice

5 cups simmering chicken stock, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 Tbs unsalted butter, diced

2 tsp kosher salt

1 tsp freshly ground black pepper

1 bundle of Asparagus (chopped in to 1-2 inch cubes)

1 package of mushrooms

Directions:

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the simmering chicken stock in a Dutch oven or large baking dish with a cover.  Cover and bake for 45 mins, until most of the liquid is absorbed and the rice is al dente.  While the rice is baking, fry the mushrooms with a tbsp of olive oil until cooked.  Set aside.  Blanch the asparagus to cook and set aside.  Remove rice from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt and pepper and stir vigorously for 2-3 minutes, until the rice is thick and creamy.  Add the mushrooms and asparagus and stir until heated.

Eat and Enjoy!

Filed Under: Lifestyle

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  1. Melanie says:

    That dish looks good Molly! I might have to give it a try!

  2. Judy says:

    I am definitely going to try this. My family loves Risotto

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