Baked Risotto

Name: Baked Risotto
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 0 teaspoons freshly ground black pepper; 79 milliliters plain breadcrumbs; 8 servings Butter, for greasing the pan; 4 larges eggs, at room temperature, beaten; 59 milliliters all-purpose flour; 0 teaspoons ground nutmeg; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 118 milliliters grated Parmesan; 237 milliliters frozen peas, thawed; 113 grams thinly sliced prosciutto, coarsely chopped; 473 milliliters marinara or tomato-basil sauce; 3 Tbsps unsalted butter, at room temperature; 296 milliliters whole milk, at room temperature

Baked Risotto might be just the main course you are searching for. One serving contains 371 calories, 12g of protein, and 20g of fat. This recipe serves 8. Head to the store and pick up ground nutmeg, prosciutto, breadcrumbs, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with foil.

Ingredients you will need

Butter

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Oven

For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes.

Ingredients you will need

Marinara Sauce

Rice

Equipment you will use

Sauce Pan

Remove the pan from the heat and set aside to cool.

Equipment you will use

Frying Pan

For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sauce Pan

Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes.

Ingredients you will need

All Purpose Flour

Sauce

Milk

Equipment you will use

Whisk

Remove the pan from the heat and stir in the salt and nutmeg.

Ingredients you will need

Nutmeg

Salt

Equipment you will use

Frying Pan

Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.

Ingredients you will need

Salt And Pepper

Prosciutto

Parmesan

Sauce

Egg

Peas

Rice

Equipment you will use

Bowl

Pour the mixture into the prepared springform pan and cover with foil.

Equipment you will use

Springform Pan

Aluminum Foil

Place in a shallow roasting pan.

Equipment you will use

Roasting Pan

Add enough hot water to come halfway up the side of the springform pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Bake for 1 hour.

Equipment you will use

Oven

Preheat the broiler.

Equipment you will use

Broiler

Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. Broil just enough to melt the cheese and create a crispy crust, about 2 minutes. Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge.

Ingredients you will need

Breadcrumbs