15 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 4
  • 3 Rating Star 2
  • 1 Rating Star 1

No more upper-body workout: You don't have to keep stirring this classic Italian rice dish.

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Ingredients

Directions

  • Adjust oven rack to middle position, and heat oven to 450 degrees.

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  • 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.

Tips

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

463.87 calories; 13.52 g protein; 66.51 g carbohydrates; 13.67 g fat; 20.05 mg cholesterol; 417.32 mg sodium.Full Nutrition


Reviews (14)

Read All Reviews

Most helpful positive review

03/03/2011
Easy and incredibly delicious! (I substituted sharp cheddar cheese for Parmesan because that's what I had. It was a great simple meal.)
(6)

Most helpful critical review

08/23/2010
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)
15 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 4
  • 3 Rating Star 2
  • 1 Rating Star 1
03/20/2006
Good consistancy. We added prawns and squash. Very bland overall. Wouldn't make again without changes.
(16)
05/09/2012
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 that was what I had in the freezer. I was doubtful that my husband and kids would like it but they INHALED it. There was a little under a half cup leftover after dinner. The cooking method was a little confusing and odd to me--I would make this again but I think I would try to find a simpler way to cook it.
(10)
03/03/2011
Easy and incredibly delicious! (I substituted sharp cheddar cheese for Parmesan because that's what I had. It was a great simple meal.)
(6)
04/15/2007
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. We use a dutch oven and I think that might be the key to the success of this recipe! Thank you
(5)
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" part. After I added the broth and water I simply put a lid on it brought it to a boil and then simmered for 25 on the stovetop. It was perfect! No need to bake at all. After simmering I continued with the recipe as usual. The parm cheese is a perfect addition! Great for leftover ham. I loved it!
(5)
04/29/2010
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 tons of parmesan on top at the table and it was oozy and yummy!! I will definitely make this again.
(5)
03/09/2009
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 huge batch and we had leftovers for days. I used asiago and parmesan (it was what I had in the fridge) but I will make this again and again. What an inexpensive great meal. Kids loved it too!
(4)
08/23/2010
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)
04/27/2009
We enjoyed this recipe but I did make some changes. I prepared it stove-top like a regular risotto. That was just as easy for me. And I had some lemon grass so I added it while it was cooking. I love lemon grass so I liked the flavor it gave the dish. The only drawback with that is fishing out the grass before serving.
(1)