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Baked Risotto
Recipes
Baked Risotto
6 servings
1 hour total (Active 25 minutes)

Ingredients

  • 2 teaspoons fresh thyme
  • 2 shallots
  • 1 tablespoon salted European butter
  • ¾ cup Arborio rice
  • ¼ cup dry white wine (or chicken broth)
  • 2 ¾ cups reduced-sodium chicken broth (or stock)
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon pepper
  • Aluminum foil
  • ½ cup frozen green peas
  • 2 oz garlic-herb spreadable cheese

Steps

    1. Preheat oven to 350°F. Remove thyme leaves from stems; chop shallots finely (¼ cup).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; add shallots and cook 2–3 minutes, stirring occasionally, until softened. Pour rice into pan; cook and stir 1 minute.
    3. Stir in wine; cook 2 minutes or until liquid has been absorbed. Stir in broth, salt, pepper, and thyme; bring to a boil and cook 3 minutes, stirring occasionally.
    4. Pour mixture carefully into 9-inch square baking dish; cover with foil and bake 30 minutes. Remove foil, then stir in peas and cheese; cover and let stand 5 minutes before serving

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 170, Total Fat 5g, Sat Fat 3.5g, Trans Fat 0g, Chol 20mg, Sodium 540mg, Total Carb 22g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 5g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 2%