Easy Baked Parmesan Risotto Recipe - Chef Fun Kitchen

Easy Baked Parmesan Risotto Recipe

Baked Parmesan Italian rice instruction is creamy, punk and Buckeye State really easy. This oven-baked version of the favourite dish dish needs hardly any stirring creating it convenient enough for any night of the week. function a aspect or entree. Either way, the complete family goes to fall smitten with this instruction.

So create this tonight for a singular entremots, add chicken for a main dish, or pack it in your lunch box for a hearty lunch. 

Easy Baked Parmesan Risotto Recipe
Easy Baked Parmesan Risotto Recipe

I’m not reaching to lie, for an extended time, I worshipped Italian rice however didn’t altogether grasp specifically what it consisted of. I knew it absolutely was primarily a thick creamy rice-based dish, however that’s regarding it. 

Now i do know that it's really a rice dish that's burned with broth and mixed with things like, butter, onions, white wine, or Parmesan cheese. All of those ingredients close to form the wonderful made and creamy consistency and flavor we tend to love such a lot.

Easy Baked Parmesan Risotto Recipe


  •  3 ounces finely chopped pancetta
  •  1 white onion, finely chopped
  •  1½ teaspoons minced garlic
  •  2 cups arborio rice
  •  6 cups chicken broth, divided
  •  1 tablespoon Italian seasoning
  •  1 teaspoon salt
  •  1 teaspoon pepper
  •  1 cup finely grated Parmesan cheese, plus more for serving
  •  2 tablespoons butter
  •  1 cup frozen peas


  1. Preheat oven to 350° F. In a Dutch oven or heavy bottom skillet with a tight-fitting lid (I use my Braiser), Cook pancetta over medium heat and cook 6-8 minutes until crisp. Using a slotted spoon, transfer pancetta to a paper towel-lined plate. Add onion and garlic to the pancetta drippings and cook for about 2-3 minutes, or until translucent. Stir in the rice and cook for another 3-5 minutes, until lightly toasted.
  2. Add 5 cups of broth, Italian seasoning, salt, and pepper to rice mixture and bring to a boil, stirring frequently. Cover and bake 18 minutes.
  3. Remove risotto from the oven and place over medium heat. Uncover, add the remaining 1 cup of broth, Parmesan and butter. Cook stirring constantly for 2-3 minutes until rice is al dente and creamy.
  4. Stir in the frozen peas and serve immediately. Top with pancetta and more parmesan if desired.

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