Oven Baked Artichoke Risotto Recipes
OVEN BAKED ARTICHOKE RISOTTO
I need to give Kittencal credit for the concept for this recipe, as I have been using her Recipe #257278 and used it as a spring board to create this recipe. I served this with Recipe #263486 (making double the sauce) and serving it over the risotto and the flavors melded fabulously!
Provided by Cook4_6
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees F.
- Prepare a medium oven-proof saucepan with a tight-fitting lid.
- In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside.
- In the saucepan melt butter over medium heat.
- Add in onion and cook for about 4 minutes or until translucent.
- Add in rice and stir for 2 minutes.
- Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine.
- Cover with a lid and place in the oven.
- Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on.
- Remove the lid; stir and continue baking for 10 minutes.
- Season with more Parmesan cheese is desired.
- Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).
Nutrition Facts : Calories 306.3, Fat 11.8, SaturatedFat 6.7, Cholesterol 32.7, Sodium 624.9, Carbohydrate 41.3, Fiber 5, Sugar 2.3, Protein 10
OVEN-BAKED RISOTTO
Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 11
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.
BAKED ARTICHOKE AND PESTO RISOTTO
Torn out of a newspaper at some stage - I am making it right now so cannot comment on how it will taste but it seems like a great sort of meal to leave in the oven for the family if you have to go out and leave them to fend for themselves.
Provided by katew
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C.
- Heat passata and stock in pot - bring to boil.
- Cook onion in olive oil till softened in frypan.
- Add rice and artichokes to onion and stir for 1 -2 minutes.
- Add pesto to hot tomato liquid - stir to combine.
- Put contents of both pots into a casserole with lid.
- Bake 35 minutes.
- Remove lid and stir a few times then re-cover and bake 5 -10 mins more.
- Season and add some grated parmesan and serve.
Nutrition Facts : Calories 417.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 3.6, Sodium 765.9, Carbohydrate 88.1, Fiber 10.3, Sugar 9.1, Protein 13.5
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