Yes, you read that correct: oven risotto. That means no stirring foreverrr. All the recipes make it sound so complicated, but the secret’s out…there’s an easier way! Risotto filled with caramelized onions, brussels sprouts, and bacon cooked in the oven.
I waited a long time to first make risotto. And it wasn’t because I thought I wouldn’t like it. It’s because every recipe I read made it seem so complicated and scientific for how often to stir it and the proper amount of liquid to add.
This risotto is much more my cooking style: mix everything together, cook it in the oven, and set a timer. There’s a few minutes you have to stir it on the stove, but not much. Especially in comparison with the usual amount of time you have to watch the risotto.
You might be surprised when you take the risotto out of the oven. There might be some broth that didn’t fully absorb and it’s not going to look like typical risotto. That’s okay, don’t be concerned! When you take it out of the oven, you’re going to cook down the remaining liquid (or add more if you need to) and it will take on the creamy consistency risotto is known for.
The best part about the recipe? You can roast the vegetables while the risotto is in the oven. I chose brussels sprouts but you can use any vegetable you want and you don’t have to use bacon if you don’t want. Other good roasted vegetables would be carrots, mushrooms, squash, or spinach.
Enjoy the risotto. And especially enjoy how easy it is to cook!
If you make this Brussels Sprouts & Bacon Oven Risotto, be sure to comment. I love hearing your thoughts and suggestions!
Brussels Sprouts & Bacon Oven Risotto
|Yield: serves 4 people|
Risotto filled with caramelized onions, brussels sprouts, and bacon cooked in the oven.
- 2 cups brussels sprouts, quartered
- olive oil
- salt & pepper, to taste
- 1 small onion, diced
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 cups chicken or vegetable broth
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon butter
- 3 ounces bacon
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Toss brussels sprouts with about 1/2 tablespoon olive oil, salt, and pepper. Place on baking sheet. Roast 20 minutes, until lightly browned.
- Add 1 tablespoon olive oil and the onion to a large oven-proof stockpot heated over medium heat. Cook onion until translucent, about 6 minutes. Add the dry rice, toast for 2 minutes.
- Add wine to rice mixture and cook over high heat, scraping bottom of pan to get off any burnt pieces. Add 2 cups broth. Bring to a boil.
- Put a lid on the risotto and cook in the oven for 20- 25 minutes until almost all the broth is absorbed.
- Carefully remove risotto from oven. Place over medium heat. Add butter and cheese. If there's a lot of liquid remaining, cook down the liquid for about 5 minutes, stirring occasionally. If there's no liquid remaining, add 1/2 cup more broth and cook down for about 5 minutes.
- Stir in brussels sprouts and bacon.
images and text © North Coast Eats
adapted from The Kitchn