I love risotto, but I was always too intimidated by all that high-maintenance stirring to try it myself. Then I discovered that you can bake risotto rather than cooking it on the stove top and have it on the table in about 30 minutes. So give this a try–no excuses! It’s easy!
Baked Risotto with Clams
1 1/2 tbl olive oil
2 garlic cloves
1/12 c chopped shallot
1 cup arborio rice
1/2 c white wine
2 1/2 c vegetable broth or fish stock
1 tsp pepper
6 oz canned clams with liquid
2 TBL butter
1/4 cup fresh chopped parsley (or 1 TBL dried parsley flakes)
1 tbl lemon zest
Preheat oven to 425°F. In an oven-safe large skillet or Dutch oven, heat oil and cook shallot until softened. Add garlic and cook 2 minutes. Stir in rice and cook 1 minute. Add wine. Cook and stir 1 minute, then add broth and pepper.
Cover and bake 15 minutes. Stir in clams and their liquid. Cover and bake 5 minutes more. Remove from oven. Stir in a bit of water (if needed) until risotto has a creamy texture. Stir in butter, then sprinkle with parsley and lemon zest.
This makes 4 servings (unless your 12-year-old gets his hands on the serving spoon. Then it only makes 3 servings.)
Recipe and photo copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.