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Monday, June 29, 2009

Baked Risotto


I love risotto, but as previously mentioned I can also be quite lazy. Risotto requires a lot of stirring (almost constant) so I am a fan of this version that can be made in the oven. The other thing I like about risotto is that after you include the main ingredients, you can pretty much throw anything in there and it will come out great. Perfect for those "this asparagus is about to go bad" nights.

Baked Risotto {adapted from Martha Stewart}
Serves 2 to 4

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup Arborio rice
1/4 cup dry white wine (optional)
2 to 2 1/4 cups hot water
1/2 cup homemade or low sodium canned chicken stock
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
6 oz uncooked shrimp
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

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Preheat the oven to 425 degrees
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  1. In an ovenproof saucepan or Dutch oven, heat oil over medium heat.
  2. Add the onion and chives and cook, stirring, until translucent, 2 to 3 minutes.
  3. Add the rice and cook, stirring to coat the grains with oil, about 1 minute. You’ll be able to tell when they are all covered with oil - they kind of change color.
  4. Stir in the wine and cook until it has completely evaporated, about 1 minute.
  5. Stir in 1 1/2 cups water, the stock, salt, the shrimp and pepper. Bring to a boil.
  6. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  7. Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter and parsley. Serve immediately

3 comments:

Maggie said...

I heard that a new entrant into the Deep Fried competition at the NC State Fair this year will be... deep fried risotto! Not kidding. :-)

Linda said...

I was planning on attempting to make risotto for the first time. This looks like a great recipe!

laurelwineman said...

We just tried this recipe tonight & love how easy it is! I added asparagus and shredded parmesan...delicious!