OVEN-BAKED CORN AND TOMATO RISOTTO WITH PANCETTA AND PARMESAN
We love everything about creamy risotto, except all the time spent stirring. Fortunately, our chefs created a far less labor-intensive way to whip up this Italian classic by baking it. Prepare to feast on hearty rice topped with roasted tomatoes, crispy pancetta, and lemon zest.
Provided by HelloFresh
Categories main course
Time 35m
Number Of Ingredients 13
Steps:
- Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and dice the onion. Mince or grate the garlic. Drain the corn. Heat a drizzle of olive oil in a medium, tall-sided, oven-safe pan over medium heat. Add the onion and garlic. Cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper. TIP: If you don't have an oven-safe pan, use foil and transfer to a covered baking dish before step 3 and return it to the pan in step 5.
- Bake the risotto: Add the rice to the pan and toss 1-2 minutes, until toasted. Add the stock concentrates, a large pinch of salt, and 2 cups water. Bring to a boil. Cover and place in the oven for about 18 minutes, until the rice is al dente.
- Meanwhile, zest and cut the lemon into wedges. Halve the tomatoes and toss on a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until shriveled.
- Cook the pancetta: Heat a medium pan over medium-high heat. Add the pancetta. Cook, tossing, for 3-4 minutes, until golden brown and crispy. Remove from the pan and set aside.
- When the rice is al dente, remove the pan from the oven and place on the stove over low heat. Stir in up to ¾ cup water, adding a little at a time, until a loose, creamy consistency is achieved. Stir in the Parmesan cheese, 1 Tablespoon butter and half the can of corn. (TIP: Reserve the remaining corn for another use.) Season the risotto generously with salt and pepper. Stir until the cheese melts.
- Top the risotto and serve: Sprinkle the tomatoes, pancetta and lemon zest over the top. Garnish with a pinch of smoked paprika. Serve the oven- baked corn and tomato risotto with a wedge of lemon for squeezing and enjoy!
Nutrition Facts : Calories 689 kcal, Fat 25 g, SaturatedFat 10 g, Carbohydrate 102 g, Sugar 12 g, Protein 22 g, Fiber 10 g, Cholesterol 50 mg, Sodium 799 mg
OVEN-BAKED RISOTTO
Make and share this Oven-Baked Risotto recipe from Food.com.
Provided by Vino Girl
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
- Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
- Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
- Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven.
- Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
- Serve immediately.
Nutrition Facts : Calories 225.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 13.1, Sodium 545.4, Carbohydrate 31.3, Fiber 1.2, Sugar 0.5, Protein 5.6
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