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Oven Risotto

This basic no-stir recipe for risotto is both incredibly easy and endlessly adaptable. Instead of finishing the risotto with peas and parsley, stir in roasted winter squash cubes and chopped fresh sage. June’s Roasted Shrimp, Caramelized Onions, or chopped Roasted Asparagus also make wonderful additions. Canned or jarred veggies like marinated mushrooms or roasted peppers and even tinned seafood or meat also can be stirred in. Depending on what’s in your pantry, any type of broth or even a mix of broth and water will work, just follow the recipe for the measurements. Feel free to swap the wine for broth or water.

Prep Time — 10 min
Cook Time — 25 min
Servings — 2
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Ingredients

¾ cup Arborio rice

1½ cups chicken broth

¼ cup chicken broth

¼ cup dry white wine

1 tablespoon unsalted butter

½ cup grated Parmesan

¼ cup frozen peas

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon chopped parsley

Tools

measuring cups

measuring spoons

spatula

liquid measuring cup

pot

covered casserole dish

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Preheat the June Oven

With the shelf in the bottom position, preheat the June Oven to 400°F on the Bake cook mode using the button below.

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Start the risotto

Pour the rice in a casserole dish or dutch oven.

¾ cup Arborio rice

measuring cups

covered casserole dish

Heat the broth

In a medium pot, bring the broth to a boil over high heat.

1½ cups chicken broth

pot

liquid measuring cup

Add the broth to the rice

Pour the hot broth over the rice and cover the dish with a lid.

Bake the risotto

Place the dish on the bottom shelf of the June Oven. Bake the risotto 25 minutes, until the rice is tender and the liquid has thickened. June will notify you when the risotto is ready.

Season the risotto

Remove the risotto from the June Oven. Add the broth along with the wine, butter and Parmesan.

¼ cup chicken broth

¼ cup dry white wine

1 tablespoon unsalted butter

½ cup grated Parmesan

Stir the risotto

Stir the risotto vigorously until it is thick and creamy, 2-3 minutes. If desired, add additional broth by the tablespoon until risotto is the desired consistency.

spatula

Finish the risotto

Add the peas and stir until heated through. Season with salt and pepper.

¼ cup frozen peas

1 teaspoon salt

¼ teaspoon black pepper

measuring spoons

Garnish and serve

Sprinkle the risotto with chopped parsley, if using, and serve hot.

1 tablespoon chopped parsley

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