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Baked Risotto
Recipes
Baked Risotto
6 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 2 teaspoons fresh thyme
  • 2 shallots, finely chopped
  • 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 Deli garlic-herb spreadable cheese

Steps

    1. Preheat oven to 350°F. Remove thyme leaves from stems; chop shallots (¼ cup). Preheat a large sauté pan on medium-high 2–3 minutes. Place butter in pan; add shallots and cook 2–3 minutes, stirring occasionally, or until softened. Pour rice into pan; cook and stir 1 minute.
    2. Stir wine into rice mixture; 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.
    3. Carefully pour rice mixture into a 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

Amount per ⅙ recipe serving: Calories 170, Total Fat 6g, Sat Fat 4g, Trans Fat 0g, Chol 15mg, Sodium 530mg, Total Carb 22g, Fiber 1g, Sugars 1g, Protein 5g, Calc 2%, Vitamin A 8%, Vitamin C 4%, Iron 6%