Oven Baked Parmesan And Garlic Risotto Recipes

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

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.

Steps:

• Preheat the oven to 300°F Melt half the butter in an ovenproof casserole, stir in onion, garlic and rosemary (if using).
• Fry over a medium heat for 8-10min until soft and golden.
• Add the rice and cook for 1-2min, stirring, to coat it in the butter.
• Add stock, bring to the boil, cover and cook in oven for 20min. Before serving, stir in remaining butter and the cheese.

Steps:

• Bring the broth to a boil over high heat.
• Cover; reduce to low and keep at a simmer.
• In a medium saucepan, heat the olive oil over medium heat.
• Add the rice and stir for about 1 minute to coat all grains.
• Add the garlic and cook an additional minute.
• Add about 1/2-cup of the simmering broth and stir well.
• Stir often until the liquid is absorbed.
• Add another 1/2-cup of the broth and repeat the process.
• It should take about 30 minutes until the last of the broth is absorbed.
• Regulate the heat if it appears that the liquid is absorbed too fast.
• When the rice is done, add the Parmesan cheese and stir well to combine.
• Garnish with the parsley.
• Serve immediately.

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.