Easy Oven Baked Risotto Recipes

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OVEN-BAKED RISOTTO



Oven-baked risotto image

Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

250g pack smoked bacon, chopped into small pieces
1 onion, chopped
25g butter
300g risotto rice
half a glass of white wine (optional)
150g pack cherry tomatoes, halved
700ml hot chicken stock (from a cube is fine)
50g parmesan, grated

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
  • Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium

EASY BAKED RISOTTO



Easy Baked Risotto image

Searching for the easiest way ever to make risotto? Use this baked risotto recipe to master this classic Italian meal.

Provided by Linda Larsen

Categories     Dinner     Side Dish     Entree

Time 55m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion (finely chopped)
3 cloves garlic (minced)
2 cups Arborio or long-grain white rice
6 cups chicken broth
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup grated Parmesan cheese
2 tablespoons butter

Steps:

  • Gather the ingredients. Heat the oven to 400 F.
  • In a heavy, ovenproof saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and garlic; sauté and stir for 4 to 5 minutes until translucent.
  • Add the rice; cook and stir for 4 to 5 minutes longer.
  • Add the broth, basil , salt, and pepper and bring to a simmer, stirring frequently.
  • Cover the pan with foil, then add the lid. Place in the oven.
  • Bake for 20 minutes, then carefully remove from the oven, remove the lid and foil, and stir thoroughly.
  • Return the foil and lid and place back in ​the oven.
  • Bake 5 minutes longer. Test the rice to see if it's done; it should be slightly firm in the center. If the rice isn't done, cover and return to the oven and bake 5 to 10 minutes longer.
  • When the rice is done, stir in the cheese and butter . Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 249 kcal, Carbohydrate 23 g, Cholesterol 29 mg, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, Sodium 1432 mg, Sugar 2 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

  • Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

OVEN-BAKED RISOTTO



Oven-Baked Risotto image

Make and share this Oven-Baked Risotto recipe from Food.com.

Provided by Vino Girl

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup arborio rice
1/4 cup dry white wine (optional)
2 -2 1/4 cups hot water, divided (use more water if you omit the wine)
1/2 cup canned low sodium chicken broth
3/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley (optional)

Steps:

  • Preheat oven to 425°.
  • In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
  • Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
  • Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
  • Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
  • Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
  • Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  • Remove from oven.
  • Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
  • Serve immediately.

Nutrition Facts : Calories 225.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 13.1, Sodium 545.4, Carbohydrate 31.3, Fiber 1.2, Sugar 0.5, Protein 5.6

EASY BAKED TOMATO RISOTTO



Easy baked tomato risotto image

Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe

Provided by Cassie Best

Categories     Dinner

Time 20m

Number Of Ingredients 18

25g butter
1 onion, chopped
3 garlic cloves, crushed
300g risotto rice
1 vegetable or chicken stock cube, or use 700ml fresh stock
400g can cherry tomatoes
50g parmesan or vegetarian alternative, grated
small handful of basil, leaves picked
weighing scales
measuring jug
chopping board
sharp knife
garlic crusher
can opener
grater
large ovenproof pan with a lid
wooden spoon
oven gloves

Steps:

  • Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
  • If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
  • Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
  • Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
  • Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.

Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium

CHEF JOHN'S BAKED MUSHROOM RISOTTO



Chef John's Baked Mushroom Risotto image

The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
3 cups diced mushrooms
salt to taste
½ yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
½ cup heavy whipping cream
½ cup chicken broth
2 tablespoons heavy whipping cream
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
  • Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
  • Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
  • Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
  • Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
  • Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
  • Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
  • Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Nutrition Facts : Calories 480.1 calories, Carbohydrate 51.1 g, Cholesterol 86.4 mg, Fat 25.9 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 15.8 g, Sodium 997.8 mg, Sugar 2.4 g

OVEN-BAKED RISOTTO (SO EASY)



Oven-Baked Risotto (So Easy) image

This wonderful and very convenient way of making a creamy risotto comes from German chef Tim Mälzer. He says: "While the risotto is baking in the oven, youll have enough time to prepare a yummy dessert." I hope youll enjoy this as much as we did! :) Note: The original uses mushrooms, but I used a mix of carrots and pak choi instead. Feel free to use veggies of choice adjusting sautee time as needed.

Provided by Lalaloula

Categories     Short Grain Rice

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

200 g risotto rice (I used canaroli)
2 sprigs fresh rosemary, minced (or 1 ts dried)
1/4 teaspoon fresh ground black pepper
1 pinch allspice (optional)
400 ml vegetable broth, warm (can use chicken as well)
100 ml apple juice (or use white wine)
2 tablespoons olive oil
1 garlic clove, minced
2 onions, diced
200 g vegetables, chopped (of your choice, see note above)
50 g parmesan cheese, grated
aluminum foil, for covering pan

Steps:

  • In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
  • Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
  • Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside.
  • After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 427.6, Fat 21, SaturatedFat 6.3, Cholesterol 22, Sodium 389.3, Carbohydrate 46.5, Fiber 2.1, Sugar 9.8, Protein 13.4

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