I enjoy making risotto, when I have the time. Since that doesn’t happen as much as I’d like and I had a container of arborio rice staring me in the face, I looked up “oven risotto recipes” online. To my surprise, there were quite a few, ranging from recipes that required just a few minutes of stove-top prep to ones that required closer to 15 minutes of prep. Since I didn’t have most of the ingredients for either on hand, the decision was easy: Keep it simple. After coating a casserole dish with oil, I threw a cup of rice in the bottom, grated a little nutmeg, stirred in some minced garlic and added three cups of low-sodium chicken stock. (Low sodium is important, since the liquid will reduce.) Then I covered the dish tightly and threw it in the oven. After 20 minutes, I jiggled the casserole dish and there was still an inch or so of liquid on top. I let it go another 10 minutes and checked again. Bingo. I cubed up the butter and gently stirred it in, then did the same with the parmesan and seasoning. Total effort? Five minutes for a creamy and flavorful risotto. Not bad. I’ll definitely try this again, experimenting with adding a few more ingredients. Click through to the next page for the recipe!
Another one-pan rice dish you may like:
Broccolli rabe with sausage and rice
No-Stir Oven Risotto
Preheat oven to 350 degrees. Coat the bottom and sides of a 1 1/2 quart casserole dish with cooking spray or oil. Add first four ingredients. Cover tightly and put in oven. Check after 20 minutes but don’t remove lid! If liquid thinly covers the rice, remove from oven and add final three ingredients. If not, cook another ten minutes. Check again. If it looks good, add the final three ingredients, stirring gently. Plate immediately and garnish with grated Parmesan.
1 cup arborio rice
3 cups low-sodium chicken stock
1/4 tsp grated nutmeg
1 tsp. pre-prepared minced garlic
salt and pepper to taste
1 tablespoon butter
1/2 cup grated parmesan, plus more of garnish