I know, I know risotto is one of those dishes that can be so intimidating that it may not even be worth trying, but I promise with this recipe you can conquer it…and everyone around you will think you for trying it.
My love for risotto started a while back when I was having dinner with The Hubby and my family at a great restaurant in Houston for a birthday dinner. I made a deal with myself that I was going to think outside of the box and order something new that I had never experienced before, and risotto jumped off the menu and begged me to order him. There were several options to choose from such as wild mushroom, four cheese and shrimp with parmesan and truffle oil. Well being that I had promised to think outside of my box I went with the shrimp with parmesan and truffle oil risotto dish. I had always been intrigued with truffle oil but I had yet to cook with it or had too many dishes that included it so I was excited to experience it as a feature on a dish.
The dish definitely did not disappoint and I have been searching out recipes, ideas and practicing with risotto ever since. I love risotto made the traditional way on the stove, stirring constantly and adding in liquid as needed but sometimes you just don’t have time to stand at the stove for 30-40 minutes waiting for the risotto to be perfect so a baked risotto has been in my head for a while just waiting for the perfect time to try it.
Not so long a go I was rummaging through my pantry (I so need to clean it out, but that is a whole other conversation) and I discovered a full bag of risotto, I told you I needed to clean it out. So now that I had risotto I went on the hunt for the perfect add-in and I came up with parmesan cheese and goat cheese. I know you might be asking, goat cheese really, but trust me goat cheese is a great with the creamy risotto and it adds a great “tang” without it being over-powering. If goat cheese is not your thing feel free to use a combo of Italian cheeses or just parmesan.
Ok so now onto the experiment of baking risotto. I used a little more liquid than normal and then let it go without peeking at it, stirring it or anything. That was the hardest point I just wanted to tend to it like I normally would, but I stood strong and waited. Once the timer went off and I removed the lid I was so excited…IT WORKED and it looked perfect!! So now all I had to do was stir in the chesses until they melted and then it was all done. I am sure I will fix a traditional risotto again, but I know I will be baking it many, many more times.
Break out of your normal and pop some risotto in the oven TONIGHT!!
Baked "Goat" Cheese Risotto
A delicious and very easy risotto recipe that anyone can do...if goat cheese is not your favorite you can use a combo of Italian cheeses instead.
- 1 1/2 cups Arborio Rice
- 4 1/2 cups chicken stock
- 1/4 cup dry white wine (optional)
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup onion, chopped
- 4 garlic cloves, minced
- 2 tsp butter
- 1/2 cup grated parmesan cheese
- 4 oz goat cheese, crumbled
- 2 tbsp. fresh parsley, chopped
- Preheat oven to 350
- Spray a large baking dish (I used a 2 1/2 quart dish) with nonstick spray
- In the baking dish stir together the rice, chicken stock, wine (if using), salt & pepper
- In a small saucepan sauté the onion and garlic for 3-4 minutes until onions are soft and garlic is fragrant
- Add into the rice and stir to combine
- Cover dish with lid and bake for 40 minutes, or until the rice is cooked and most of the liquid is absorbed
- Remove from oven and stir in butter, parmesan cheese and goat cheese until cheese is melted and risotto is smooth
- Serve with fresh parsley sprinkled on top
- Each serving is 6 WW+ points
- Calories 219 Calories from Fat 59 Total Fat 6.5g Saturated Fat 4.2g Cholesterol 17mg Sodium 780mg Potassium 74mg Total Carbohydrates 30.6g Dietary Fiber 1.2g Sugars 1.1g Protein 7.3g
- Vitamin A 7% - Vitamin C 5% - Calcium 15% - Iron 6%
- Nutrition Grade C
The Half Baked Life http://www.thehalfbakedlife.com/
Happy (half) Baked Day – MJ