A few months ago I made risotto the traditional way…aka the time-consuming, arm-hurting way with lots of stirring. You slowly add broth, let it absorb, and then repeat, for what seems like too long. It is delicious, just a process.
So I was intrigued when I found a few recipes for baked risotto…and I am happy to report it is much easier and tastes just as good! This version is another Martha Stewart recipe, though it is much easier than the enchilada sauce I made before. I added some sautéed summer squash to give it a bit more flavor and add in some veggies!
To start, make sure you prep your ingredients. Chop the onion, grate the parm and slice the squash!
Heat some olive oil in an oven-safe dutch oven or pot, and add onions and cook until translucent. Then you toss in the Arborio rice and stir to coat for about 1 minute.
Then you add in some wine and stir until it completely evaporates, which should take about 2 minutes. Then you add in some chicken broth (can use veggie if you are vegetarian), water and salt. You bring this to a boil.
Once it is boiling, cover and remove from heat. Place in your pre-heated to 425° oven and bake for 20-25 minutes.
When you have about 5 minutes left, start sauteing the squash in a skillet. I just use a little bit of olive oil, get that heated up over medium heat, toss in some garlic and cook for about 1 minute then add the squash.
The squash takes about 5-10 minutes, just make sure it is cooked through and you should be all set. Be sure to watch it though as it goes from perfect to burned quickly, admittedly mine got a little burned!
When the timer goes off for the risotto, remove it from the oven and place back on the stove. Remember, it will be super hot, so use oven mitts at all times!
Remove the cover, and stir in a 1/2 cup of warm water, the parm and 1 tbsp butter/butter substitute. It should have a nice and creamy texture! Top with the squash and serve.
After making risotto this way, I don’t think I will ever go back to the original. This is just as good, maybe even better, and is so much easier ( with less room for an oops!) The recipe serves 2 for a meal portion, but served with a filet of salmon or a chicken breast as a side, you could definitely get 4-6 servings out of it and would definitely be great for a dinner party.
2 tbsp olive oil, divided
1/4 cup onion, finely chopped
3/4 cup Arborio rice
1/4 cup dry white wine
2 cups water, hot and divided
1/2 cup low sodium chicken (or veggie) broth
3/4 tsp coarse salt
1 tbsp unsalted butter or butter substitute
1/4 cup Parmesan cheese, freshly grated
3 cloves garlic
2 summer squash, cut into 1/4 inch coins
Pre-heat oven to 425°
In an ovenproof pan (with lid) or Dutch oven, heat 1 tbsp oil over medium-high heat
Add onion and cook, stirring, 2 to 3 minutes
Add the rice and cook, stirring to coat , about 1 minute
Toss in the wine and cook until it is fully absorbed, about 1-3 minutes
Stir in 1 1/2 cups water, the broth and salt
Bring everything to a boil
Once boiling cover the pot and put in the oven, baking 20-25 minutes until most liquid is absorbed
While it is cooking, heat remaining 1 tbsp oil in a skillet, add garlic and cook 2-3 minutes
Add in squash and saute until fully cooked, remove from heat and set aside
When time is up on the risotto, remove from the oven
Stir in 1/2 cup water (the consistency of the risotto should be creamy), the butter and cheese
Serve immediately and top with squash
Yields 2 full portions, 4-6 side portions