Baked Risotto
This is very easy to make compared to traditional risotto. Sometimes I leave out the seafood and use it as a side dish.
This is very easy to make compared to traditional risotto. Sometimes I leave out the seafood and use it as a side dish.
- Carbohydrate 52.6811291677195 g
- Cholesterol 81.034375 mg
- Fat 7.06392708333333 g
- Fiber 2.57349994075708 g
- Protein 18.8892812500464 g
- Saturated Fat 3.51820666666667 g
- Serving Size 1 1 Serving (345g)
- Sodium 722.742500000122 mg
- Sugar 50.1076292269624 g
- Trans Fat 1.07202041666667 g
- Calories 354 calories
Step-by-step
- Preheat the oven to 450 F. In a deep, oven-proof skillet, melt the butter over medium-high heat. Add the onion and the rice. Stir until onion is translucent and rice is opaque, about 2 minutes. Add the lemon juice and cook until evaporated, stirring constantly. Pour in the broth and 1 cup water. Remove from heat.
- Cover with a large sheet of foil, pressing it down to touch the surface of the liquid. Seal the foil around the rim of the pan. Cover pan with a tight lid. Bake the risotto 25 minutes.
- Meanwhile, boil 1 cup water in a medium saucepan. Add the asparagus and cook 2 minutes. Transfer the asparagus to a bowl. Add the shrimp to the pot. When pink and curled, add them to the bowl. Place the mussels in the pot, cover and cook until opened, about 2 minutes. Drain and set aside.
- Remove the risotto from the oven and place it on top of the stove. Slowly peel off the foil, starting from the side furthest from you. Mix in the cheese, asparagus and shrimp. Use oven mitts to prevent steam burns. Season to taste with salt and pepper. Serve in shallow soup bowls or plates using the mussels as garnish.
Avoiding the Common Pitfalls of Oven Methods
Rushing the initial toast on the stovetop leads directly to uneven starch release inside the baking dish. Stir the arborio rice and butter over medium-high heat until the grains turn chalky white and opaque, which takes precisely two minutes. Deglazing with lemon juice requires complete evaporation before adding liquids; failing to reduce the acid leaves a harsh flavor profile throughout the dish. Seal the oven-proof skillet tightly with both parchment paper or foil and a heavy lid to trap steam at 450 F. Pressing the barrier directly against the liquid surface ensures the rice grains soften uniformly during the 25-minute bake without requiring constant stirring.
Managing Seafood and Vegetable Timings
Overcooking delicate proteins ruins the texture of the final dish. Boil a separate pot of water to blanch the asparagus pieces for just two minutes before plunging them into ice water to preserve their crisp bite. Shrimp cook rapidly in boiling water and signal readiness immediately upon turning pink and curling tightly. Steam mussels separately for two minutes until their shells spring open completely, discarding any specimens that remain closed. Incorporate the warm vegetables and shrimp alongside the parmesan cheese only after removing the skillet from the oven to prevent rubbery seafood.
