Oven-Baked Easy Parmesan Artichoke Risotto

Thanks to Village Harvest for sponsoring this easy risottos recipe with their authentic Italian “superfino” grade Village Harvest Arborio Rice.

No-stir Oven-Baked Easy Parmesan Artichoke Risotto is a classic side dish made with arborio rice. Cooks hands-free in the oven and has amazing flavor!

Oven-Baked Easy Parmesan Artichoke Risotto is Almost Completely No-Stir!

Oven-Baked Easy Parmesan Artichoke Risotto is a classic side dish made with arborio rice and is almost completely no-stir. Wait, what? No-stir..that is what I said.

It could be called “almost no-stir” artichoke risotto, but there is so little stirring required that “no-stir” is close enough! Years ago, I learned to cook risotto in a fancy cooking class and loved it. Most risotto recipes require some time at the stove stirring hot chicken stock in “cup by cup” to get the creamy texture of classic risotto.  And I got to thinking, there must be an easier way. And there is!!! Yay!

Take a look at the Village Harvest products,  a terrific company with a tremendous commitment to sustainability, people, and the planet!

Let’s simplify risotto, and make it…. baked in the oven, almost completely hands-free!

This post is sponsored by Village Harvest. All opinions are my own.

What is Arborio Rice?

Authentic Italian arborio rice is harvested in Northern Italy, where the climate is cool and the soil is marshy. Arborio rice is an Italian short-grain rice named after the town of Arborio, in the Po Valley, in the main growing region.

Arborio rice is a short, plump, pearl-like grain that absorbs lots of liquid while slowly and evenly releasing starch, making risotto creamy and smooth when cooked. The rounded grains are firm, creamy, and chewy, due to their higher amylopectin starch content.

What is Risotto?

Risotto is a classic and common way of cooking rice from northern Italy, using the broth to create a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion to add greater flavor.

How to Make Oven-Baked Easy Parmesan Artichoke Risotto – Step by Step

Step #1: Preheat the oven to 350 degrees.

Step #2: Toast the pine nuts till golden brown in a small pan on the stove over low heat, this brings out the flavor. Set aside.

Step #3: Heat the chicken stock in a large covered pot or dutch oven on the stove until simmering. Reserve 1 cup of hot chicken stock, set aside.

Step #4: In a large heavy cast iron pan or Dutch oven, place the Village Harvest Arborio rice and 4 cups of the hot chicken stock, salt and pepper. Mix to combine. Cover with lid or 2 layers of foil wrapped tightly around the cast iron pan, and bake in the oven for 45 minutes.

Step #5: Remove from the oven, add the remaining 1 cup of chicken stock, the grated parmesan cheese, wine, butter, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

Step #6: Add the artichokes and toasted pine nuts and toss until heated through.

To serve: Serve warm and garnish with finely diced chives and more parmesan cheese.

This post is sponsored by Village Harvest. All opinions are my own.

Risotto is a special side dish, and now you know the “hands-free” secret!  Make it on a weeknight, just pop it in the oven and bake.  Creamy, warm, and comforting, and transports you to Italy. Enjoy!

All The Best Dishes,

Lisa

XO

Easy Risotto pairs well with Baked Lobster Ravioli with Lemon Butter Cream Sauce:

Try Risotto with my Gorgonzola Leek Stuffed Chicken, this recipe is incredible:

5 from 1 vote

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Oven-Baked Easy Parmesan Artichoke Risotto

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

No stir Oven-Baked Easy Parmesan Artichoke Risotto is a classic side dish made with arborio rice. Cooks hands-free in the oven and has amazing flavor!

Course: Side Dish

Servings: 12

Calories: 322 kcal

Author: Lisa | Delicious Table

Ingredients

• 2 cups Village Harvest Arborio Rice
• 5 cups simmering chicken stock preferably homemade
• 1 cup freshly grated Parmesan cheese
• 1/2 cup toasted pine nuts
• 1/2 cup dry white wine
• 4 tablespoons unsalted butter diced
• 1 teaspoon kosher sea salt
• 1 teaspoon freshly ground black pepper
• 3 cups artichoke hearts canned, jar, or frozen/defrosted to room temp
• garnish: more grated parmesan cheese and finely diced chives

US Customary - Metric

Instructions

1. Preheat the oven to 350 degrees.
2. Toast the pine nuts till golden brown in a small pan on the stove over low heat, this brings out the flavor. Set aside.
3. Heat the Chicken stock in a large covered pot or dutch oven on the stove until simmering. Reserve 1 cup of hot chicken stock, set aside.
4. In a large heavy cast iron pan or Dutch oven, place the Village Harvest Arborio rice and 4 cups of the hot chicken stock, salt and pepper. Mix to combine. Cover with lid or 2 layers of foil wrapped tightly around the cast iron pan, and bake in the oven for 45 minutes.
5. Remove from the oven, add the remaining 1 cup of chicken stock, the grated parmesan cheese, wine, butter, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
6. Add the artichokes and toasted pine nuts and toss until heated through. Serve warm and garnish with finely diced chives and more parmesan cheese.

Recipe Notes

This post is sponsored by Village Harvest. All Opinions are my own.

Nutrition Facts

Oven-Baked Easy Parmesan Artichoke Risotto

Amount Per Serving

Calories 322 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 4g 20%

Cholesterol 18mg 6%

Sodium 661mg 28%

Potassium 178mg 5%

Total Carbohydrates 33g 11%

Dietary Fiber 2g 8%

Sugars 2g

Protein 8g 16%

Vitamin A 13.6%

Vitamin C 13%

Calcium 11.6%

Iron 13.3%

* Percent Daily Values are based on a 2000 calorie diet.