Oven-Baked Risotto (Several Variations) Recipe

Name: Oven-Baked Risotto (Several Variations)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken broth or 3 cups vegetable broth; 1 tablespoon olive oil; 1 onion, diced; 2 garlic cloves, minced; 1 cup arborio rice or 1 cup carnaroli rice; fresh ground pepper; 1/2 cup dry white wine, heated; parmesan cheese, freshly grated; Optional Variation 1; 3 ounces low-fat smoked sausage (1 link) or 3 ounces any other sausage, cubed (1 link); 1 cup tomatoes, chopped; 1 cup peas; 1/4 cup chives, chopped; 1/4 cup fresh Italian parsley, chopped; Optional Variation 2; 1/4 cup green onion, sliced; 4 cups fresh spinach; 5 ounces lox, cubed; 1/4 cup dill, chopped; nonfat sour cream or light sour cream, for serving; Optional Variation 3; 1 fennel bulb, trimmed and diced; 1 carrot, sliced; 1 bay leaf; 1/2 lemon, zest of (I use a microplaner); 1/2 teaspoon fresh thyme; 10 ounces mushrooms, sliced, sauteed; Optional Variation 4; 1/2 tablespoon gingerroot, minced; 1 cup shiitake mushroom, sliced, lightly sauteed

Servings: persons

3 cups chicken broth or 3 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 cup arborio rice or 1 cup carnaroli rice
fresh ground pepper
1/2 cup dry white wine, heated
parmesan cheese, freshly grated
Optional Variation 1
3 ounces low-fat smoked sausage (1 link) or 3 ounces any other sausage, cubed (1 link)
1 cup tomatoes, chopped
1 cup peas
1/4 cup chives, chopped
1/4 cup fresh Italian parsley, chopped
Optional Variation 2
1/4 cup green onion, sliced
4 cups fresh spinach
5 ounces lox, cubed
1/4 cup dill, chopped
nonfat sour cream or light sour cream, for serving
Optional Variation 3
1 fennel bulb, trimmed and diced
1 carrot, sliced
1 bay leaf
1/2 lemon, zest of (I use a microplaner)
1/2 teaspoon fresh thyme
10 ounces mushrooms, sliced, sauteed
Optional Variation 4
1/2 tablespoon gingerroot, minced
1 cup shiitake mushroom, sliced, lightly sauteed
1/2 lemon, juice of
1/2 lime, juice of
1 teaspoon truffle oil, plus more
truffle oil, to drizzle on top

1
Preheat oven to 350 degrees. Spray a baking dish (I like to use a lasagna pan). Once oven is at temperature, place baking dish in oven to heat.
2
Bring broth to a boil, and hold at a gentle simmer.
3
Heat oil in a medium pot over medium heat. Saute the onion for 2-3 minutes, then add the garlic and other vegetables (if making one of the vegetarian versions). Continue cooking until the onion is translucent. Add the rice and stir with a wooden spoon until it is evenly coated with the oil, and is toasty (a minute or two).
4
Transfer rice to baking dish, add simmering broth, pepper to taste, optional ingredients, and stir. Use your judgment on what ingredients would be better to add after it is cooked (like herbs, the lox, spinach, tomatoes or sauteed mushrooms). Cover tightly with foil and return pan to the oven. Bake about 17 minutes.
5
Uncover and stir in the heated wine; cover again and bake for an additional 10-15 minutes. You are checking to see that most of the liquid has been absorbed. Remove and stir in optional ingredients. Top with parmesan cheese, and serve immediately.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 3 cups chicken broth or 3 cups vegetable broth, 1 tablespoon olive oil, 1 onion, diced, 2 garlic cloves, minced, and more.

Yes, Oven-Baked Risotto (Several Variations) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Baked Risotto (Several Variations)

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