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My review
Easy-Bake Risotto
USA WEEKEND columnist Pam Anderson
"No more upper-body workout: You don't have to keep stirring this classic Italian rice dish."
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Ingredients
servings 464Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Adjust oven rack to middle position, and heat oven to 450 degrees.
- Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and prosciutto or ham; saute until tender, 4 to 5 minutes.
- Stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add wine, and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot with a sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.
- Set pot in oven; cook for 25 minutes. Remove from oven. Use a potholder to remove lid and foil. Remembering that the handles are hot, set pot on low heat.
- Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes. Stir in 1 cup of Parmesan cheese, peas and/or parsley. Adjust seasonings, including salt and pepper, to taste.
- Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan.
Footnotes
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews
Read all reviews 1415 Ratings
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Most helpful positive review
5/9/2012
I don't have a dutch oven, I actually used my cast iron skillet to make this dish. I used hickory smoke bacon in place of the prosciutto and I used a cup of frozen peas/carrots mixed because tha...
Most helpful critical review
3/20/2006
Good consistancy. We added prawns and squash. Very bland overall. Wouldn't make again without changes.
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3/20/2006
Good consistancy. We added prawns and squash. Very bland overall. Wouldn't make again without changes.
5/9/2012
I don't have a dutch oven, I actually used my cast iron skillet to make this dish. I used hickory smoke bacon in place of the prosciutto and I used a cup of frozen peas/carrots mixed because tha...
3/3/2011
Easy and incredibly delicious! (I substituted sharp cheddar cheese for Parmesan because that's what I had. It was a great, simple meal.)
4/27/2010
I had to improvise a little because I didn't have all the ingredients. I left out the onion, ham, wine and peas. It was a very basic risotto, but my family liked it very much anyway. We added...
4/15/2007
Pam, Just had this again for dinner. It rates a 10 in our house. I make it exactly the way you presented it in the paper last year. I go easy on the fats for the extras, just steam the veggies. ...
12/29/2006
This was very good - I didn't think it was bland at all. To me, it was like a fancy, good version of ham and rice. I don't know if I would call it a Risotto. I actually did not do the "baking" ...
3/9/2009
Soooo good. I'd like to experiment with other veggies, like asparagus, but for a first time risotto cook, this was great. My neighbor thought I was stirring for hours and hours. Makes a nice hug...
8/22/2010
this took a very long time and wasn't very flavorful. We didn't care for it. But my kids(and husband) are pretty picky.
2/18/2015
One of the best recipes I have made I love it with broccoli instead of peas I also put it back in the oven for 5 min to cook the broccoli comes out great everyone that I make it