Imagine creating a restaurant-quality risotto without standing over a hot stove for hours, constantly stirring. This Baked Risotto with Broccoli is your culinary game-changer – a foolproof method that delivers incredibly creamy, perfectly cooked rice with minimal effort. Whether you're a busy home cook or a risotto novice, this recipe will transform your kitchen experience, proving that gourmet meals can be both simple and sensational.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 3 cups vegetable broth
- 2 cups broccoli florets
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced onion
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until they become translucent and softened, approximately 3-4 minutes.
- Add Arborio rice to the skillet and stir continuously for 1-2 minutes, allowing the rice to become lightly toasted and coated with oil.
- Transfer the rice and onion mixture to the prepared baking dish. Pour in the vegetable broth, ensuring the rice is evenly distributed.
- Sprinkle chopped broccoli florets evenly over the top of the rice mixture.
- Cover the baking dish tightly with aluminum foil to trap steam and ensure even cooking.
- Place the covered dish in the preheated oven and bake for 35-40 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the foil during the last 5 minutes of cooking to allow the top to slightly crisp and brown.
- Take the dish out of the oven and let it rest for 5 minutes to allow the risotto to set.
- Stir in grated Parmesan cheese, salt, and pepper to taste. Gently fold the ingredients to distribute evenly.
- Serve hot, garnishing with additional Parmesan cheese if desired.
Tips
- Choose the Right Rice: Always use Arborio rice, which has high starch content essential for achieving that classic creamy risotto texture.
- Don't Skip the Toasting Step: Lightly toasting the rice in oil before baking helps develop a deeper, nuttier flavor.
- Liquid Ratio is Key: Ensure you use the correct broth-to-rice ratio to achieve the perfect consistency.
- Foil Cover is Crucial: Tightly covering the dish traps steam and helps the rice cook evenly without drying out.
- Resting Time Matters: Let the risotto sit for 5 minutes after baking to allow the starches to settle and create a luxurious, creamy texture.
- Customize Your Veggies: While this recipe uses broccoli, feel free to experiment with other vegetables like asparagus, peas, or spinach.
- Cheese Tip: Add Parmesan cheese at the end of cooking to prevent it from becoming grainy or separating.
Nutrition Facts
Calories: 77kcal
Carbohydrates: 15g
Protein: 8g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
