This oven baked risotto eliminates the need for constant stirring and with this simple recipe it will look like you worked harder than you did!!
Preheat oven to 400 degrees F
In 3 1/2 quart Dutch oven over medium heat, warm 2 Tbs. oil. Add onions and red bell pepper; cook, stirring occasionally, until soft, about 8 minutes. Add garlic, thyme and salt; cook 1 minute. Add rice; cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add wine; cook 1 minute. Stir in 3 cups broth, increase to medium-high and bring to simmer. Cover and bake, stirring once halfway through, until rice is tender and liquid is absorbed, 25-30 minutes.
Cook broccoli in large saucepan until tender, 25-30 minutes. Stir in remaining 1 cup broth into risotto; stir in cheese, butter, broccoli, salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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