The traditional method for making creamy risotto involves adding the stock or broth to the rice 1/2 cup at a time and stirring constantly. This "hands-off" version calls for baking the rice mixture in a Dutch oven instead of cooking it on the stovetop. We got great results using a cast-iron Dutch oven, but you can use any type of ovenproof Dutch oven. It needs to be one that does not have plastic handles.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
10 mins
cook:
46 mins
total:
56 mins
Yield:
8 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • . Heat oil in an ovenproof Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Stir in rice. Add wine; cook 2 minutes or until wine evaporates, stirring constantly. Add broth and squash to pan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes.

  • . Remove rice mixture from heat; stir in cheese and remaining ingredients. Cover and bake at 400° for 30 minutes or until liquid is almost completely absorbed. Stir gently before serving.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

152 calories; fat 3.5g; saturated fat 1.2g; protein 6.7g; carbohydrates 24.5g; cholesterol 5mg; iron 0.4mg; sodium 416mg; calories from fat 21%; fiber 2g; calcium 119mg.
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