Oven Risotto

People think that risotto is hard to make. And it is, but only if you use one of those recipes that has you standing over the stove mixing the wine and chicken stock and adding ladlefuls each time the liquid is absorbed. One of my favorite people ever, Ina Garten, just makes her risotto in the oven. So easy! Especially if you have homemade vegetable broth in the freezer, like I always do.

I love to serve with with salmon on the side…that way, it’s a balanced meal. You have your protein (fish!), your carbs (rice), and your veggies (peas). If you don’t think that cupful of peas counts, roast another veggie on the side. Then you really have an entire meal and all you had to do was pour things into a pot and wait. That’s the best.

Use good Parmesan cheese, not the stuff that comes already grated. If you live near Pomegranate, their brand is pretty awesome. If you don’t, Miller’s sells wedges of cheese that are okay, and much better than the pre-grated stuff.


Oh, and when Zeke took a bite, he said, “Wow!” This risotto is that good.

It’s creamy, cheesy (but not too much), and rich but not heavy, just like risotto should be. Use good vegetable broth, because the flavor really comes from there. Also, how pretty is my purple dairy Le Creuset?

Oven Risotto, from Ina Garten.

Serves 4-6

Ingredients:

  • 1 1/2 cups Arborio (Risotto) rice
  • 5 cups vegetable broth, divided
  • 1 cup freshly grated Parmesan cheese (like Ina, I do this in the food processor)
  • 1/2 cup white wine (your favorite kind, because you’ll be drinking the rest of the bottle)
  • 3 tablespoons unsalted butter, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 cup frozen peas (or your favorite veggie. We love peas here)

Directions:

1.Preheat oven to 350 degrees.

2. Heat the broth in a saucepan until simmering.

3. In a heavy pot (like a Le Creuset!), combine 4 cups of the broth, wine and rice.

4. Cover the pot and place in the oven. Cook for 45 minutes, until all the broth is absorbed.

5. Remove from oven and add the rest of the broth (1 cup), cheese, salt, pepper, and butter.

6. Stir vigorously for 2-3 minutes, until the butter melts, the cheese is combined, and it looks all creamy.

7. Add the frozen peas and stir until they melt and are incorporated.

8. Serve warm.

  • http://twitter.com/thekosherspoon Sina

    i love that you chose purple! the risotto looks so creamy, i have yet to try making one myself

  • Alexandra Athan

    yum!! def trying this!

  • Sarah Klinkowitz

    Love risotto, and this looks fantastic!

  • Sweet Tooth

    Oooooh. This looks like the perfect winter comfort food. Love the addition of peas and fresh parmesan!

    xx
    Sweet Tooth
    http://www.thesweettoothbaker.com

  • http://joyofkosher.com/ Tamar Genger

    Sounds so much easier than the stove to pkind.

  • http://www.thisamericanbite.com Yosef

    Rissoto has always scared me. I don’t know why.

  • http://twitter.com/ItyBtyBalebusta Itsy Bitsy Balebusta

    I’ve always been intimidated by the idea of making risotto! Thanks for this post, and the simplicity you provided – you’ve convinced me to give it a try!

  • Adele Mizrahi

    1 – When do you add the wine? Its not listed above
    2 – This recipe is so good! I’ve made it a few times already – once using homemade chicken broth, artichoke hearts and some lemon zest – and once how you made it above.

    Great find – thanks for sharing!

    • http://thekosherfoodies.com/ steph

      oops, fixed!

    • http://thekosherfoodies.com/ steph

      also, artichoke risotto, MMM!