easy-bake-risotto

Easy-Bake Risotto

11 Reviews Add a Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (11)

Rate This Recipe
DaniGirl
16

DaniGirl

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

Sarah Jo
9

Sarah Jo

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.

Wendy G
5

Wendy G

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

More Reviews

Similar Recipes

Broccoli Risotto with Cream and Lemon
(30)

Broccoli Risotto with Cream and Lemon

Slow Cooker Risotto
(28)

Slow Cooker Risotto

Chef John's Baked Mushroom Risotto
(16)

Chef John's Baked Mushroom Risotto

Risotto with Truffle and Parmesan
(9)

Risotto with Truffle and Parmesan

Sausage and Vegetable Risotto
(8)

Sausage and Vegetable Risotto

Risotto with Butternut Squash and White Beans
(5)

Risotto with Butternut Squash and White Beans

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Baked Mushroom Risotto

>

next recipe:

Karen's Easy Baked Mushroom and Onion Risotto