Oven Baked Risotto with Peas and Parmesan

Risotto has a bad reputation for being fussy/time consuming. It’s true it’s not a dish that comes together within minutes. If you consider standing nearby to occasionally add stock and stir to be a burden then its traditional preparation might be unappealing. But since I’m usually chopping a salad or prepping some vegetables meanwhile stirring, I don’t find it inconvenient. In about the same amount of time it takes to bring a pot of water to boil and cook some pasta, you can make risotto on the stove. But if you want to walk away completely and a half hour later have something just as delicious, this recipe is for you. I actually added the step where you saute a shallot and garlic in butter. If you’re truly pinched for time, skip it.

This is a very basic risotto- flavored with butter and peas and Parmesan (the better quality the cheese, the better the result). Use it as a starting point and get creative. Cook bacon until crisp (which you’ll set aside to cool and crumble on top at the end) and use the bacon grease to replace the butter. Stir in pumpkin or butternut squash puree or roasted vegetables. Instead of peas use baby spinach. Finish it with Romano or Asiago cheese. I added rotisserie chicken to leftovers one night and Canadian bacon the next. Good news is this makes a lot of risotto and it tastes just as good reheated.

Oven Baked Risotto with Peas and Parmesan

INGREDIENTS

2 Tbsp. butter, divided
1 shallot, minced
2 cloves garlic, minced
1 1/2 cups arborio rice
5 cups homemade or low-sodium chicken or vegetable stock
1/2 cup dry white wine (I replaced it with another 1/2 cup chicken stock)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup freshly grated Parmesan cheese
1- 1 1/2 cups frozen peas
squeeze lemon juice (optional, recommended if you remove the wine)

DIRECTIONS

1. Preheat oven to 350 F.

2. In a large oven-proof deep saute pan or Dutch oven, heat 1 Tbsp. butter over medium heat. Add the shallot and garlic and cook for several minutes, until softened. Stir in the arborio rice and cook for another minute, stirring constantly, to toast.

3. Stir in 4 cups stock, cover, and place in the preheated oven. Bake for 35-45 minutes, until the rice is tender and most of the broth is absorbed.

4. Remove from the oven (careful the pan will be HOT) and add the remaining cup of stock, the wine (or more stock), Parmesan, remaining tablespoon of butter, kosher salt, and freshly ground black pepper and stir vigorously for several minutes. Add the peas and stir until heated through. Season to taste with salt and freshly ground black pepper and a squeeze of lemon juice (optional). Serve warm with extra Parmesan.

Serves 4-6.

(Adapted from Food Network)

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