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

Gallery

Recipe Summary

Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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

464 calories; protein 13.5g; carbohydrates 66.5g; fat 13.7g; cholesterol 20mg; sodium 417.3mg. Full Nutrition
Advertisement

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
03/20/2006
Good consistancy. We added prawns and squash. Very bland overall. Wouldn't make again without changes. Read More
(16)
17 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
03/20/2006
Good consistancy. We added prawns and squash. Very bland overall. Wouldn't make again without changes. Read More
(16)
Rating: 4 stars
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. Read More
(11)
Rating: 5 stars
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.) Read More
(6)
Advertisement
Rating: 4 stars
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! Read More
(5)
Rating: 5 stars
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 Read More
(5)
Rating: 5 stars
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. Read More
(5)
Advertisement
Rating: 5 stars
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! Read More
(4)
Rating: 1 stars
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. Read More
(2)
Rating: 4 stars
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. Read More
(1)
Advertisement