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Risotto is one of my favorite indulgence meals. Sometimes I serve it as a side dish, and sometimes I serve it as the main dish with a side salad. Making risotto the traditional way takes at least 30 minutes standing over the stove and stirring constantly. When I do not have time to do that, I make this wonderful oven baked risotto. I found an oven baked risotto recipe from Barefoot Contessa via the Food Network a couple of years ago. After making it the first time, I felt like it lacked some of the flavor you get from making it the traditional way. So, I tweaked the recipe a bit, and I think it is fantastic now! Actually, I rarely make it the traditional way anymore because this method is so simple, absolutely delicious, and perfect for feeding a crowd!
I bring this dish to many family gatherings. I am also bringing this dish to a friend and neighbor who just got out of the hospital late last week. Her 3 week old son got RSV and had to stay in the PICU for a week and a half. She also has two young children to take care of at home, is completely exhausted from lack of sleep and worry, is recovering from a c-section, and housework piled up while she was in the hospital. This momma needs a break!!! I thought I would bless her with a tasty meal of oven baked risotto and a green salad. And since it’s spring time, I thought a few roasted spring veggies such as zucchini, squash, and asparagus would be perfect mixed in to the risotto.
Oven Baked Spring Vegetable Risotto
1 1/2 cups Arborio rice
5 cups simmering chicken stock, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
1 clove of garlic, pressed
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Half of 1 Zucchini, cut into 1/4 in. half moons
Half of 1 Yellow squash, cut into 1/4 in. half moons
10-12 stalks ofAsparagus, ends trimmed and cut into 1 in. size pieces
4 oz Sliced Baby portobello mushrooms (optional)
salt & pepper
1. Preheat the oven to 350 degrees.
2. Place the rice, wine, pressed garlic, and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
3. While Rice is cooking, roast the vegetables (see below)
4. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. It will get creamier and creamier as you stir.
5. Add the roasted vegetables and stir until heated through. Serve hot.
To Roast Vegetables:
1.Preheat oven to 400 degrees
2.Place vegetables in a single layer on a sheet pan.
3. Season with kosher salt and pepper; drizzle with olive oil (enough to lightly coat the veggies) Toss to coat.
4. Bake for 10 minutes or until just fork tender.
Recipe Source: Inspired by Barefoot Contessa via the Food Network
*Do not stop stirring the risotto too soon… stir the ENTIRE 2-3 minutes! The stirring is what makes it creamy!
Bake and Share Ideas:
- Bring the risotto to your next family gathering
- Take the risotto to a friend in need of a meal
- Take some extra leftovers to work and invite a co-worker to join you for lunch!