Easy-Bake Risotto
Barbara
ingredients
- 3 Tbls olive oil
- 1 small onion, diced
- 2 oz prosciutto or 4 oz ham, diced
- 16 oz total of flavoring ingredients (see below)
- 2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth
- 2 cups water
- 2 cup grated Parmesan cheese
- 1 cup frozen peas
- salt and pepper
- Sautéed Ingredients: Choose 8 oz (a heaping 2 cups) of one of the following:
- butternut squash, peeled and cut into 1/2" dice
- Cabbage, thinly sliced
- mushrooms, thinly sliced
- fennel, halved lengthwise, cored, and thinly sliced
- Last-Minute Ingredients: Choose 8 oz of one of the following. Add during the last 5 minutes of cooking:
- Raw bay scallops
- Fresh baby spinach
- Roasted asparagus (cut into 1" lengths, toss with olive oil, and sprinkle with salt and pepper. Roast at 450°F for 5 minutes)
- Raw medium shrimp, peeled
directions
- 1
Heat oven to 450°F.
- 2
Prepare optional ingredients, if using.
- 3
Heat oil in oven-proof saucepan or dutch oven over medium-high heat. Add onion and ham and any optional sauteed ingredients. Saute until tender, 4 to 5 minutes.
- 4
Stir in rice, then add wine, and simmer until the liquid has almost evaporated. Turn off the heat. Add broth and water. Cover the pot with foil, pressing down so it’s concave and touching the broth. Place a lid over the pot to ensure an even tighter seal.
- 5
Set pot in oven and cook for 25 minutes. Remove from oven, uncover, and set pot on low heat. Add any last-minute ingredients chosen. Stir, adding water if necessary, until rice is cooked and a little chewy, the liquid is creamy, about 5 minutes. Stir in Parmesan cheese and peas. Adjust seasonings to taste.
Source: Barbara
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