Baked Parmesan Risotto

Name: Baked Parmesan Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5 -6 servings
Ingredients: 2 teaspoons olive oil; 1/2 cup diced shallots; 1 1/2 cups arborio rice; Salt and freshly ground black pepper to taste; 5 teaspoons Zoup! Good; 1/2 cup dry white wine; 2 tablespoons unsalted butter; 1 tablespoon fresh thyme leaves; 1 teaspoon lemon zest; 1/2 cup shredded Parmesan cheese; 3/4 cup peas

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
5 -6 servings
Calories
311 kcal
Course
Side Dish
Cuisine
Italian, Vegan

Baked Parmesan Risotto

Lindsey Herring

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This Baked Parmesan Risotto is rich, creamy, cheesy, and so easy to make!

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Ingredients

Servings

2 teaspoons olive oil
1/2 cup diced shallots
1 1/2 cups arborio rice
Salt and freshly ground black pepper to taste
5 teaspoons Zoup! Good Really Good ® Culinary Concentrate ™ Chicken Base with Bone Broth, mixed into 5 cups hot water
1/2 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon fresh thyme leaves chopped
1 teaspoon lemon zest
1/2 cup shredded Parmesan cheese
3/4 cup peas optional

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Instructions

Preheat oven to 350° F. In a Dutch oven, heat 2 teaspoons of olive oil overmedium-high heat. Add the diced shallot into the pot with salt and pepper andsauté for 2-3 minutes or until soft.
Pour in the rice and toast it in the pot stirring occasionally for 2-3 minutes. Pour inthe wine and let the alcohol cook off for a minute before pouring in 4 cups of thebroth. Season with salt and pepper and stir everything together.
Cover the pot with the lid then place it on the middle rack of the oven. Bake for22-28 minutes.
Remove the risotto from the oven and add in the butter, thyme leaves, lemonzest, parmesan cheese and remaining cup of broth. Stir vigorously for 2-3minutes or until the risotto is smooth and creamy. If you’re using peas stir themin. Taste for seasoning and add additional salt and pepper if needed.

Nutrition Information

Show Details

Calories 311kcal (16%) Carbohydrates 45g (15%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 15mg (5%) Sodium 176mg (7%) Sugar 1g (2%)