Baked Risotto with Broccoli

Baked Risotto with Broccoli
Baked Risotto with Broccoli
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!!
  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 8
mediterranean contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy
  • 1/2 cup dry white wine
  • 4 garlic cloves minced
  • salt and pepper to taste
  • 2 tbs. olive oil
  • 1/2 white onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 tsp. dried thyme
  • 1 1/2 cups arborio rice
  • 4 cups chicken broth room temperature
  • 1 cup parmigiano-reggiano cheese grated
  • 1 1/2 lb. broccoli florets
  • 3 tbs. cold butter cut into 6 pieces
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 Serving (6g)
  • Sodium 0 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories

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.