Easy Baked Risotto Recipe

Healthy Lemon Risotto The Clean Eating Couple

WEBMar 17, 2024 · How to Make. Heat olive oil in large sauté pan then add onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes. …

1. Heat olive oil in pan. Add in onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes.
2. Add in rice, 2 cups of broth, wine and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes over medium heat until the rice starts to absorb the liquid.
3. After rice has simmered, stir in remaining broth, cheese, herbs, lemon juice, lemon zest and spices. Stir constantly on medium heat for 5-10 minutes until rice has absorbed all liquid and is creamy.
4. Remove from pan, top with chopped fresh basil (optional) and enjoy!

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Easy Mushroom Risotto {OvenBaked and NoStir!}

WEBJan 14, 2021 · In a large Dutch oven or an oven-proof skillet with a tight-fitting lid, melt butter over medium heat. Add onions and cook until just …

1. Preheat oven to 400° F. In a large Dutch oven or an oven-proof skillet with a tight-fitting lid, melt butter over medium heat. Add onions and cook until just tender, about 3-5 minutes.
2. Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Stir in the rice and cook, stirring, until the rice is well coated in the pan juices, about 1-2 minutes. Add the wine and broth, then season with salt and pepper to taste.
3. Bring the mixture to a simmer, then cover with the lid and transfer the dish to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes.
4. Remove dish from oven, carefully take off the lid, and stir in the peas (if using), Parmesan, and parsley until creamy. I like to use a fork to fluff the rice as I stir, which helps prevent it from clumping together. Serve immediately.

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Easy Tomato Baked Risotto Hungry Healthy Happy

WEBJan 5, 2021 · Instructions. Preheat your oven to 190°C/170°C (fan)/375°F/Gas 5. Add 3 tablespoon Butter to a large oven and hob …

1. Add the butter to a large oven and hob proof pan (that has a lid) and once melted, add the shallots and garlic. Gently cook for 3-4 minutes until softened.
2. Add the rice and stir and gently cook for 1 minute.
3. Add the stock, tinned tomatoes, cherry tomatoes, sun-dried tomato paste and salt and pepper and stir well. Put the lid on the pan and put in a preheated oven at 190°C/375°F/Gas 5 for 40 minutes, stirring half way through.
4. Add the parmesan and basil and stir.

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