Monday, October 1, 2012

Oven Baked Risotto {Easy Comfort Food}


One of my all-time favorite dishes to make and eat is risotto. It's creamy, hot, filling and versatile.

Basically, it's foodie heaven. :)

The problem is, well, I'm a Mom. With two little kids. And I don't have time to spend standing in front of my stove for 45 minutes stirring broth into arborio rice. It's just not happening, people. Making risotto the "right way", is time-consuming and hot! (Trust me, nobody  has a good time standing over an open pan for almost an hour whilst stirring broth and rice. Nobody!


Thankfully, Southern Living came up with an awesome baked risotto recipe that I've been making for the past few years! And guess what?

It takes just like the real thing! I swear. :)

It's quick, it's easy and takes very little prep work. Perfect for those days when you need to make a mad dash to the store to grab something to make for dinner. I've been there. 

So, today I will share with you my new favorite risotto recipe. Are you ready?

Here's what you'll need to get started:

Oven Baked Risotto 

Servings:  6  Prep Time: 10 minutes  Cook Time: 35 minutes Recipe from: Texas Life Blog  Original Source: Southern Living

Ingredients
2 tablespoons butter
2 1/2 cups chicken broth
1 cup uncooked Arborio rice (short-grain)
1/2 small onion, diced
1/2 teaspoon salt
2 cups chopped or shredded deli-roasted chicken
1 (8-oz.) package shredded mozzarella cheese
1 cup cherry or grape tomatoes, halved
1/4 cup shredded fresh basil

Directions
1. Preheat oven to 400 degrees. Place butter in a 4-qt dish and microwave for 1 minute until melted. Stir in broth, rice, onion and salt.
2. Bake covered for 35 minutes. Remove from oven and fluff rice with a fork.
3. Stir in cheese and chicken. Top with tomatoes and basil. Serve immediately.

A few things to point out:

*  The original recipe calls for using miniature mozzarella balls. I have tried these in the past and they do not melt or mix as easily as shredded cheese does.
*  This is a great base for multiple types of risotto. Try adding asparagus, red peppers or mushrooms, parmesan and reggiano cheese instead of mozzarella, or sausage, shrimp or scallops instead of chicken. Don't be afraid to try out different flavor combinations! You'd be surprised as to what tastes good. :)

Mmmm... delicious!
You can find a printable version of this recipe here.

What's your favorite type of risotto?

P.S. The winner of the Vintage Tweet Necklace Giveaway is entry #29, Tearsa K! Congratulations! :)

Linking up with Pounds4Pennies, Frugal Girls, Serenity Now
and Centsational Girl 

2 comments:

  1. That sounds great. I actually don't know that I've tried risotto, but after watching Master Chef I want to try. Thanks for the great recipe!

    ReplyDelete

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