Baked Risotto with Veggies

Connie
Cuisine

American

Category

Main Course, Gluten-Free

This recipe is inspired by an incredible woman that's quite a celebrity chef. Everything that comes out of her kitchen is delicious! This is my take on her recipe, with my choice of veggies. I hope you’ll try this hearty & very colorful dish… perfect for fall weather!

Baked Risotto with Veggies

Ingredients

    • 1 ½ cups arborio rice (perfect for risotto – wider, longer & right amount of starch)

    • 5 cups simmering chicken stock (make your own or buy a good organic, low sodium). *See info below about difference between stock & broth.

    • 1 cup freshly grated Parmesan cheese

    • ½ cup dry white wine – chardonnay & sauvignon blanc work beautifully

    • 3 tbsps unsalted butter, cubed
    • 2 tsps kosher salt
    • 1 tsp freshly ground black pepper
    • Pancetta, optional (reduce salt if using)

    • Veggies of your liking : I use sautéed mushrooms, baked sweet potato & steamed asparagus

    Directions

      1. Preheat oven to 350
      2. Place the rice and 4 cups of simmering chicken stock in a large Dutch oven.
      3. Cover and bake for 40 – 45 minutes until al dente

      4. Remove from oven, put on stove top.

      5. Add remaining 1 cup of warm chicken stock, wine, Parmesan, butter, salt and pepper
      6. Stir vigorously for 2-3 minutes until rich and creamy.

      7. Fold in prepared veggies **