baked risotto

Recipe video above. This risotto recipe is made using an entirely hands-off oven method that makes risotto possible even on the busiest nights! Ultra creamy, no stirring and you don&#039;t even need to sauté onion and garlic - they &quot;saute&quot; in the oven because they floats on the surface with the butter. Surely the most easy risotto in the world!Fragrant with lemon and herbs, it&#039;s good enough to eat on its own but makes a wonderful accompaniment to meats, fish, seafood and mains as a side that&#039;s also a semi-sauce, such as in Monday&#039;s Crispy Skin Salmon.

No-Stir Creamy Lemon & Herb Baked Risotto (it's magic!)

Arborio risotto rice ((Note 1))

chicken stock (, low sodium (or vegetable))

onion (, finely diced (brown, white, yellow))

garlic (, finely minced (large!))

grams/ 2 tbsp butter (, unsalted,

tsp black pepper

cheese

grams/

lemon rind ((1 lemon))

lemon juice

tbsp parsley (, finely chopped)

tbsp chives (, finely chopped)

tbsp dill (, finely chopped)

Preheat oven to 180°C/350°F (all oven types).

Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.

Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10&quot; wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.

Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that&#039;s what you want to ensure risotto is creamy at the end!

Stir vigorously: Remove from oven, stir ta few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.

Goal - oozy and creamy:The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.

Taste for salt: Taste for seasoning and adjust (I find it&#039;s just right).

Serve asap! Serve while hot and creamy, topped with more parmesan if desired!

Add lemon rind, juice and herbs, stir through gently just before serving.

Lemon Herb flavouring option:

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.

Toasted Cauliflower and Brie Baked Risotto

unsalted butter

sweet onion, (minced)

garlic cloves, (minced)

salt and pepper

cauliflower,

arborio rice

chopped fresh rosemary, (plus more for garnish)

vegetable, (or chicken stock)

dry white wine

water

Parmesan cheese

Preheat the oven to 350 degrees F.

Heat a large oven-safe skillet skillet or dutch oven over medium-low heat. Add the butter and once melted, stir in the onion and garlic with a pinch of salt and pepper. Cook for 5 minutes.

Stir in another tablespoon of butter and add the cauliflower. Cook, stirring often, until the florets are golden and toasty, about 5 to 6 minutes. Add the remaining tablespoon of butter. Stir in the rice and rosemary. Cook for 1 to 2 minutes, until the rice is translucent. Add in the stock, wine and another generous pinch of salt and pepper. Stir until combined.

Place the skillet in the oven and cook for 35 to 40 minutes, until the liquid is absorbed. After 40 minutes, if the rice is still too al dente, add a bit more liquid (maybe 1/2-1 cup or so) and cook for another 10ish minutes until the rice is soft.

Remove the skillet from the oven and immediately stir in the hot water, parmesan cheese and chopped brie cheese. Taste and season with more salt and pepper if necessary. Sprinkle some more fresh rosemary on top and serve immediately.

Baked Butternut Squash Risotto is creamy, satisfying and so easy to make!  There&#039;s no bothersome stirring, it comes together in one pot and it involves just a few minutes of prep!

Baked Butternut Squash Risotto

olive oil (divided)

onion (chopped)

garlic (minced)

vegetable stock

butternut

dry white wine (such

parmesan cheese

butter (softened to room temperature)

salt (or

black pepper (or

sage leaves

Saute aromatics

Preheat the oven to 350 degrees.  Heat 1 tablespoon of the olive oil in large oven safe pot or Dutch oven over medium heat.  Add the onion and sauté until softened, about 4-5 minutes.  Add the garlic and cook 30 seconds more.  Add the vegetable stock, cover and bring to a boil.

Bake

Remove from heat and stir in the rice and butternut squash.  Cover and bake in the oven for 50-55 minutes until the rice is tender and has absorbed the liquid.  The top will look semi-dry.

Add wine, water and parmesan

Remove from heat and remove the lid.  Add the water, wine, parmesan cheese, salt and pepper and stir vigorously for 1-2 minutes until the risotto has absorbed all of the liquid.

prepare crispy sage leaves

Prepare the sage leaves while the risotto is in the oven. Heat the remaining tablespoon of olive oil over medium heat until it shimmers.  Add the sage leaves and fry just until dark (not brown) and remove to a paper towel lined plate.

Serve

Serve the risotto topped with additional parmesan cheese and the crispy fried sage leaves, if desired and enjoy!

Creamy and comforting, this risotto is baked to perfection with tender butternut squash, aromatic herbs, and grated parmesan cheese. Serve as a main dish or a side for a cozy and satisfying meal.

Baked Butternut Squash “Risotto” Recipe by Tasty

olive oil,

½ large yellow onion, diced

garlic,

rosemary,

brown rice

vegetable broth, divided

butternut squash, diced

salt,

pepper,

sage,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat.  Add the onion and cook for about 5 minutes, until starting to brown. 

Add the garlic and rosemary, and cook for 2 minutes, until fragrant.

Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.

Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you’ll be adding moisture back later in the recipe.)

Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.

Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.

Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned. 

Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.

Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).

Add the butternut squash and stir to incorporate.

Serve immediately with fried sage for garnish.

https://vid.tasty.co/output/112087/landscape_480/1539376466

With minimal stovetop work, this baked butternut squash risotto is an easier version of traditional risotto without all the stirring. It also has chopped kale.

Butternut Squash Baked Barley Risotto

olive oil

white onion, (finely chopped)

garlic clove, (minced)

salt

black pepper

red pepper flakes

pearl barley

low-sodium vegetable broth

kale

Parmesan (plus more for serving)

parsley

Preheat the oven to 400 degrees F.

In a large ovenproof saucepan or dutch oven, heat the olive oil over medium high heat. Sauté the squash for 6-8 minutes until it starts to soften and become tender.

Add the onions and sauté until soft and translucent about, 2-3 minutes. Stir in the garlic, salt, pepper and red pepper flakes, sautéing until fragrant, about 1 minute.

Add the barley and cook for 1 minute until opaque. Pour in the wine, letting it bubble and be absorbed by the barley. 

Add the veggie broth and bring to a boil. Cover the saucepan with a lid and transfer to the oven. Bake for 30-35 minutes until the barley is tender.

Stir in the kale and Parmesan, letting the kale wilt and the cheese melt.

Divide into serving bowls and garnish with chopped parsley and shaved Parmesan before serving.

This was great! Even my husband who doesn't like butternut squash packed the leftovers for lunch! Thanks for the recipe!

This is so easy and delicious!  I had a butternut squash to use up and wanted to find a recipe I could use for some meal prep.  This fits the bill and is definitely a keeper!

I made it tonight.  It was delicious.  I added a can of rinsed drained cannelini beans before I put it in the oven.  I also replaced the kale with spinach, because I had some spinach that needed to get used up.

Wow!! Just wow. This is amazing. Tastes like risotto but better and healthier. I used the quick cook farro from Trader Joe’s since they don’t carry barley anymore but it was perfect! Thank you so much for this fabulous recipe. I will definitely be making this as a thanksgiving side dish. Hats off to the chef!

This is beautiful and so easy.  I added a leek that needed using, I think this will be very adaptable

https://www.youtube.com/watch?v=ms-yztgMusw

FOR FULL RECIPE:
https://www.lastingredient.com/butternut-squash-baked-barley-risotto/

If you’re looking for an easy vegetarian one-pot meal, you have to try this baked butternut squash risotto. Instead of arborio rice, it calls for Italian barley. This risotto recipe starts on the stove sautéing the squash and aromatics and then adding barley and vegetable broth. After that, it bakes in the oven for 30 minutes. It’s a hands-off way to cook risotto that doesn’t require standing at the stove and stirring.

Music: Pixels by @iksonmusic

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