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Oven-Baked Risotto (Several Variations)

  • 60minutes
  • 607calories

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Source: italian.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E, P
MineralsCopper, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups chicken broth or 3 cups vegetable broth

  2. 1 tablespoon olive oil

  3. 1 onion , diced

  4. 2 garlic cloves , minced

  5. 1 cup arborio rice or 1 cup carnaroli rice

  6. fresh ground pepper

  7. 1/2 cup dry white wine , heated

  8. parmesan cheese , freshly grated

  9. 3 ounces low-fat smoked sausage (1 link) or 3 ounces any other sausage , cubed (1 link)

  10. 1 cup tomato , chopped

  11. 1 cup peas

  12. 1/4 cup chives , chopped

  13. 1/4 cup fresh Italian parsley , chopped

  14. 1/4 cup green onion , sliced

  15. 4 cups fresh spinach

  16. 5 ounces lox , cubed

  17. 1/4 cup dill , chopped

  18. nonfat sour cream or light sour cream , for serving

  19. 1 fennel bulb , trimmed and diced

  20. 1 carrot , sliced

  21. 1 bay leaf

  22. 1/2 lemon, zest of (I use a microplaner)

  23. 1/2 teaspoon fresh thyme

  24. 10 ounces mushrooms , sliced, sauteed

  25. 1/2 tablespoon gingerroot , minced

  26. 1 cup shiitake mushroom , sliced, lightly sauteed

  27. 1/2 lemon, juice of

  28. 1/2 lime, juice of

  29. 1 teaspoon truffle oil, plus more

  30. truffle oil, to drizzle on top

Instructions Jump to Ingredients ↑

  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. Sauté 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 sautéed 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.

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