Baked Risotto with Veggies
Rated 5.0 stars by 1 users
Category
Main Course, Gluten-Free
Cuisine
American
Author:
Connie
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!
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
Ingredients
Directions
How To Make It
- Preheat oven to 350
- Place the rice and 4 cups of simmering chicken stock in a large Dutch oven.
- Cover and bake for 40 – 45 minutes until al dente
Remove from oven, put on stove top.
- Add remaining 1 cup of warm chicken stock, wine, Parmesan, butter, salt and pepper
- Stir vigorously for 2-3 minutes until rich and creamy.
Fold in prepared veggies **
Recipe Video
Recipe Note
*What’s The Difference Between Chicken Stock & Chicken Broth?
Straight from the internet: “Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. Canned low-sodium chicken broth is the busy home-cook’s best friend.” Simply put, if the mixture was not made with bones, it is not a stock.
**Veggies in this risotto
Sautéed mushrooms, with pancetta
One baked sweet potato (toss with olive oil & salt)
Steamed fresh asparagus
Enjoy a little taste of Heaven right here in Austin, Texas!