Last Updated March 25th, 2019 at 06:45 pm by Lisa
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:
Oven-Baked Easy Parmesan Artichoke Risotto
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
Instructions
- Preheat the oven to 350 degrees.
- Toast the pine nuts till golden brown in a small pan on the stove over low heat, this brings out the flavor. Set aside.
- 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.
- 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.
- 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.
- Add the artichokes and toasted pine nuts and toss until heated through. Serve warm and garnish with finely diced chives and more parmesan cheese.
Can’t wait to try this. I have never heard of Village Harvest before. I will have to check them out.
Can’t wait to try this recipe! I’ve had Village Harvest and I absolutely love it. What a great comfort food for the Winter and did I mention it’s healthy?! Thanks for sharing.
This looks sooo good! Gonna have to try this weekend? Got my coupon! Thanks!
This was fantastic! I was looking for ways to use up an enormous bag of pine nuts I have and when I came across this recipe I just couldn’t believe the words risotto and easy could be in the same sentence. I was totally intrigued and this really was an easy meal and smelled so warm and comforting in as it baked in the oven. Fantastic with the leftover white wine too. 🙂 Wonderful as a meal or a side dish!