Best 3 Easy Baked Risotto Recipes
Indulge in the creamy delight of baked risotto, a dish that combines the flavors of rice, broth, and vegetables in a single, comforting meal. This versatile dish can be easily customized with a variety of ingredients, making it a perfect canvas for creative cooking. Whether you prefer classic risotto with mushrooms and Parmesan cheese, or a seafood extravaganza with shrimp and scallops, there's a recipe here to satisfy every palate. And with its simple cooking method and minimal prep time, baked risotto is a weeknight dinner lifesaver. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds tingling.
Here are our top 3 tried and tested recipes!
KAREN'S EASY BAKED MUSHROOM AND ONION RISOTTO
This easy mushroom risotto is baked--not stirred on the stove--and clean-up is so easy!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 48m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
- Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
- Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
- Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
- Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 35 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 651.5 mg, Sugar 1.3 g
EASY BAKED RISOTTO
This recipe originally came from Donna Hay magazine, but it was such a fantastic recipe that I have used it as a base for so many other baked risottos. This is my favorite. Its a great way to get veggies into kids without them really tasting them. You can add all of these veggies, some of them, or completely different ones. Its is totally flexible. And once you have cooked your chicken you can put it in the oven and forget about it. No more standing at the stove stirring for half an hour!
Provided by DexterandLiz
Categories One Dish Meal
Time 1h
Yield 3 big man dinners, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200°C.
- Heat fry pan over medium heat. Add small amount olive oil (enough to seal chicken breast and lightly cook veggies - not too much). You can add a small amount of butter to fry pan at this time but as you need to add it later, I prefer not to.
- Saute onions until translucent then add garlic. Add sliced chicken and brown lightly ( you can season the chicken here with whatever you would normally use to season - I actually use steak spice, which has a nice flavour). Then add your veggies (but no peas or English spinach at this stage). Remember you are not actually cooking the veggies at this point, you are just allowing them to soak up the flavour of the other ingredients.
- In a baking dish with lid (pre-greased), add 41/2 cups chicken stock, 11/2 cups arborio rice, and the content of your pan.
- Put it in the oven for 40 minutes and do something else for a while. Do not stir.
- After the 40 minutes are up, stir risotto and add parmesan cheese, butter (or olive oil - it still tastes just as nice), any peas or spinach, season & stir.
- Enjoy.
- This is also a really nice side dish if you omit the chicken, then you'll get 6-8 serves out of it.
Nutrition Facts : Calories 715.8, Fat 22.1, SaturatedFat 8.4, Cholesterol 106.7, Sodium 712, Carbohydrate 80.6, Fiber 4.6, Sugar 8.6, Protein 46.5
EASY BAKED RISOTTO
This is from a Weight Watchers Special Edition Magazine 2006
Provided by Cathy LaFay
Categories Other Main Dishes
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350
- 2. Melt butter in a 10 inch oven proof skillet (or a pot)over medium heat. Add onions and saute until onions are tender.
- 3. Add rice and cook for about 3 minutes stirring constantly until rice is well coated. Stir in broth and bring to a boil. Stir in seasoning and pepper.
- 4. Bake, covered at 350 for about 30 minutes or until liquid is absorbed and rice is creamy (sometimes you need a bit more liquid so just add a bit of water or more broth)
- 5. The nutritonal values with this recipe are as follows: 5 servings (serving size 1/2 cup) Cal 81 Fat 2.3g Pro 2.3g Carb 12.8 Fib 0.4g Chol 6mg Iron 0.2mg Sod 253mg (its less if you use your own broth) Calc 7mg
Tips:
- Use high-quality ingredients for the best flavor. Look for Arborio or Carnaroli rice, and use a flavorful broth.
- Toast the rice in butter or oil before adding the broth. This will help the rice absorb the liquid and cook evenly.
- Add the broth gradually, stirring constantly. This will prevent the rice from clumping and help it cook evenly.
- Cook the risotto until it is creamy and al dente. This should take about 18-20 minutes.
- Stir in your favorite mix-ins at the end of cooking. This could include vegetables, cheese, or meat.
- Let the risotto rest for a few minutes before serving. This will allow the flavors to meld and the rice to absorb any remaining liquid.
Conclusion:
Baked risotto is a delicious and easy way to enjoy this classic Italian dish. With just a few simple steps, you can create a creamy and flavorful risotto that is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, baked risotto is sure to please everyone at the table.
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