We love risotto – especially for nights when we want to feel a little more elegant – but standing over the hot stove for 30-40 minutes is not our idea of a relaxing meal, no matter the delicious results. If only there was a way we could have our favorite dish without all the hassle….
By starting the dish on the stove and then transferring it to the oven, we only have to put in a few minutes of actual work, and then not have to worry at all about constantly stirring it and adding more liquids. Our oven-baked risotto is just as creamy and tender as the stove-top variety, and we love it even more for the time and effort it saves us!
Oven-Baked Chicken Risotto
- 2 cups low-sodium chicken broth
- 2 cups cooked chicken, cubed
- 1 cup uncooked arborio rice
- 1/2 cup dry white wine
- 1/2 cup peas, fresh or frozen (and thawed)
- 1/2 cup parmesan cheese, grated
- 1/2 white onion, finely chopped
- 1/3 cup cooked and cubed pancetta (or crumbled bacon)
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 425º F.
- In a large Dutch oven or oven-proof pot, heat butter and oil over medium-high heat and sauté onion until softened and translucent. 6-7 minutes.
- Season with salt and pepper, then add garlic and cook for another 1-2 minutes, or until fragrant.
- Stir in arborio rice and cook for another 2 minutes, or until toasted (but not burned.)
- Mix in white wine and cook until almost evaporated, then pour in chicken stock and bring to a boil.
- Place Dutch oven in oven and bake for 20-25 minutes, or until liquid is mostly evaporated.
- Stir in chicken, peas, pancetta (or bacon) and parmesan cheese, and mix together.
- Taste and adjust seasoning, if necessary, and serve hot.
Recipe adapted fromMyRecipesSKM: below-content placeholder