OVEN-BAKED RISOTTO RECIPE - FOOD.COM
Make and share this Oven-Baked Risotto recipe from Food.com.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 11
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, FatContent 8.4, SaturatedFatContent 3.5, CholesterolContent 13.1, SodiumContent 545.4, CarbohydrateContent 31.3, FiberContent 1.2, SugarContent 0.5, ProteinContent 5.6
PEA RISOTTO RECIPE | BBC GOOD FOOD
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas
Provided by Good Food team
Categories Dinner, Main course, Starter
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield Serves 4 or 6 as a starter
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
- Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.
- Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 274 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 11 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.91 milligram of sodium
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