BAKED RISOTTO
Provided by Giada De Laurentiis
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with foil.
- For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.
- For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg.
- For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.
- Pour the mixture into the prepared springform pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour.
- Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. Broil just enough to melt the cheese and create a crispy crust, about 2 minutes. Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.
OVEN-BAKED RISOTTO
Make and share this Oven-Baked Risotto recipe from Food.com.
Provided by Vino Girl
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
- Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
- Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
- Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven.
- Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
- Serve immediately.
Nutrition Facts : Calories 225.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 13.1, Sodium 545.4, Carbohydrate 31.3, Fiber 1.2, Sugar 0.5, Protein 5.6
OVEN-BAKED RISOTTO
Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.
THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
BAKED SPANISH RICE
This "kicked up" rice dish is a family favorite. If you have some saffron threads, add in a good pinch for even extra flavor. Make certain to use only converted rice for this recipe. If you do not like it spicy then use only a pinch or omit completely.
Provided by Kittencalrecipezazz
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
- Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
- Add in the converted rice and mix with a wooden spoon for about 3 minutes.
- Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil).
- Set oven to 350 degrees.
- Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
- Fluff with a fork.
- Delicious!
Nutrition Facts : Calories 389.4, Fat 10.6, SaturatedFat 5.9, Cholesterol 22.9, Sodium 1061.7, Carbohydrate 64, Fiber 6.4, Sugar 12.8, Protein 11.3
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
OVEN-BAKED RISOTTO
Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
- Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.
Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium
BAKED SPANISH RISOTTO
This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy!
Provided by English_Rose
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F
- Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.
- Roast for 20 minutes until the tomatoes are softened.
- Stir in the rice, chicken, chorizo, rosemary, chicken broth, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
- Stir in the shrimp and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
Nutrition Facts : Calories 541.8, Fat 30.5, SaturatedFat 9.3, Cholesterol 122.2, Sodium 1521.8, Carbohydrate 28.3, Fiber 1.2, Sugar 3.6, Protein 36.2
BASIC RISOTTO
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring the vegetable stock to a boil and keep hot. In a 3 quart saucepan, combine the butter, olive oil, and shallots and saute over medium low heat until shallots are translucent. Add the rice and toast the rice for approximately 5 minutes, stirring continuously with a wooden spoon. Add the white wine and continue stirring until the wine has evaporated. Add the hot vegetable stock, just enough to barely cover the rice and continue stirring until all the liquid is evaporated. Repeat the above step until the rice is cooked al dente, about 15 minutes total cooking time, add salt and pepper to taste.
BASIC RISOTTO
Provided by Food Network
Number Of Ingredients 8
Steps:
- Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.
- Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Add the arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.
- Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)
- Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add one cup of chicken stock, stirring
- occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful at a time, until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.
- After all of the liquid has been added, and the rice is chewy yet fully cooked, with a creamy texture; add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately.
BAKED RISOTTO WITH GREENS AND PEAS
This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.
Provided by Kay Chun
Categories dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
- Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
- Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
- Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
SAM'S BAKED RISOTTO
Make and share this Sam's Baked Risotto recipe from Food.com.
Provided by Karen in MA
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Cook onion and garlic in olive oil and teaspoon of butter until softened.
- Add risotto and stir until rice has absorbed all the oil and butter.
- Add vermouth and cook for another minute or two.
- Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat.
- Remove, cover and place in the oven for 18-20 minutes Remove from oven and stir in butter and Parmesan.
- Drizzle lightly with extra virgin olive oil and sprinkle with a little more Parmesan and fresh cracked pepper.
BAKED SPANISH RISOTTO
Very creamy risotto without the hassle of constant stirring. Great for a spanish tapas menu.
Provided by kesirra
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 220C/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
- Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the over for a further 20 minutes.
- Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
More about "bakedspanishrisotto recipes"
BAKED SPANISH RISOTTO RECIPE | MYDISH
From mydish.co.uk
TOP 10 SPANISH FOOD RECIPES FOR BEGINNERS - THE SPRUCE …
From thespruceeats.com
10 BEST OVEN BAKED RISOTTO RECIPES | YUMMLY
From yummly.com
RISOTTO RECIPE FOR BEGINNERS - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE AUTHENTIC ITALIAN RISOTTO FOR BEGINNERS
From walksofitaly.com
BAKED CHICKEN, PRAWN AND CHORIZO RICE RECIPE - BBC FOOD
From bbc.co.uk
EASY BAKED RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (35)Total Time 55 minsCategory Dinner, Side Dish, EntreeCalories 249 per serving
BAKED RISOTTO - VEGKITCHEN
From vegkitchen.com
BAKED SEAFOOD AND SAFFRON RISOTTO - THE HAPPY FOODIE
From thehappyfoodie.co.uk
BAKED RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
BAKED SPANISH RISOTTO - BIGOVEN.COM
From bigoven.com
BEST EASY PARMESAN "RISOTTO" RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
10 BEST SPANISH RISOTTO RECIPES | YUMMLY
From yummly.co.uk
RISOTTO RECIPES | ALLRECIPES
From allrecipes.com
30 AUTHENTIC SPANISH RECIPES TO MAKE AT HOME
From wildjunket.com
SPANISH RICE RECIPES | ALLRECIPES
From allrecipes.com
BBC - FOOD - RECIPES : BAKED SPANISH RISOTTO - MASTERCOOK
From mastercook.com
WHAT IS RISOTTO? AND HOW TO MAKE RISOTTO - FOOD NETWORK
From foodnetwork.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
THE EASIEST BASIC RISOTTO RECIPE | COOKING LIGHT
From cookinglight.com
TOP 30 ESSENTIAL SPANISH RECIPES TO MAKE AT HOME
From spanishsabores.com
MAKE PERFECT BAKED RISOTTO IN THE OVEN - NO STIRRING! - FAMILY …
From family-friends-food.com
LIST OF THE TOP 10 TRADITIONAL SPANISH FOODS ⭐️ BEST …
From traditionalspanishfood.com
SPANISH MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
SPANISH RECIPES | ALLRECIPES
From allrecipes.com
BAKED SPANISH RISOTTO - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE RISOTTO (THE RIGHT WAY!) - LA CUCINA ITALIANA
From lacucinaitaliana.com
EASY TRADITIONAL RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGAN SPANISH RISOTTO WITH CRISPY CHICKPEAS (GF ... - RHIAN'S RECIPES
From rhiansrecipes.com
28 EASY SPANISH RECIPES — BEST SPANISH FOOD IDEAS - DELISH
From delish.com
10 BEST SPANISH RISOTTO RECIPES | YUMMLY
From yummly.com
6 TASTY SPANISH RICE DISH RECIPES FOR YOUR MAIN COURSE
From thespruceeats.com
BAKED SPANISH RISOTTO - PLAIN.RECIPES
From plain.recipes
50 SPANISH FOOD RECIPES TO MAKE AT HOME - FOOD.COM
From food.com
24 TRADITIONAL SPANISH DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love