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Easy-Bake Risotto

Easy-Bake Risotto

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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  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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Good consistancy. We added prawns and squash. Very bland overall. Wouldn't make again without changes.

Sarah Jo

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

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.)

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