Baked Risotto with Broccoli
This oven-baked risotto eliminates the need for constant stirring, and with this simple recipe, it will look like you worked harder than you did!
This oven-baked risotto eliminates the need for constant stirring, and with this simple recipe, it will look like you worked harder than you did!
- 1/2 cup dry white wine
- 4 garlic cloves minced
- salt and pepper to taste
- 2 tbs. olive oil
- 1/2 white onion finely chopped
- 1 red bell pepper finely chopped
- 1 tsp. dried thyme
- 1 1/2 cups arborio rice
- 4 cups chicken broth room temperature
- 1 cup parmigiano-reggiano cheese grated
- 1 1/2 lb. broccoli florets
- 3 tbs. cold butter cut into 6 pieces
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (6g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400 degrees F
- In 3 1/2 quart Dutch oven over medium heat, warm 2 Tbs. oil. Add onions and red bell pepper; cook, stirring occasionally, until soft, about 8 minutes. Add garlic, thyme and salt; cook 1 minute. Add rice; cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add wine; cook 1 minute. Stir in 3 cups broth, increase to medium-high and bring to simmer. Cover and bake, stirring once halfway through, until rice is tender and liquid is absorbed, 25-30 minutes.
- Cook broccoli in large saucepan until tender, 25-30 minutes. Stir in remaining 1 cup broth into risotto; stir in cheese, butter, broccoli, salt and pepper to taste.
Stove space is frequently at a premium in domestic kitchens, a limitation this oven-baked method bypasses entirely by transferring the heavy lifting to a covered Dutch oven heated to 400 degrees Fahrenheit. Substituting the traditional short-grain Arborio with long-grain varieties will yield unpredictable starch release, turning creamy grains into a separate, distinct porridge because medium-grain rice lacks the necessary amylopectin balance. Dry white wine introduces acidity that breaks down the exterior starch coating during the initial simmer, but dry vermouth or a splash of water mixed with a tablespoon of lemon juice functions similarly if fermented grapes are unavailable. Grated Parmigiano-Reggiano provides both savory umami and structural thickening through its inherent fats and proteins, though Pecorino Romano works as a direct replacement provided cooks account for its higher sodium content by reducing added salt elsewhere. Cold butter incorporated at the very end emulsifies residual starches into a glossy sheen, requiring pieces cut into uniform portions so they melt evenly without separating the dairy fats. Toasting the grains for two to three minutes until translucent at the edges creates a protective barrier around each kernel, ensuring the rice absorbs the four cups of chicken broth gradually without disintegrating into mush during the twenty-five to thirty minutes of covered baking.
