No-Stir Oven Risotto

Risotto and I have not been friends.  Last time I had it, I didn’t like it, which is weird because I eat pretty much anything.   However, with the arrival of fall, I began thinking that I might be ready to try risotto again.  I’ve got a bunch of recipes, but I wasn’t really sure where to begin.  Some people say making risotto is hard.  Even if it’s not “hard”, it at least involves hanging out at the stove and stirring for a while.

I tweeted my plea for a beginner’s risotto recipe and got a couple responses.  Before I could follow up, however, my mother-in-law emailed me a recipe so simple I had to try it.  Last night, we put it to the test with great success.

No-Stir Oven Risotto

(adapted from Better Homes and Gardens; serves 6-8 people)

4 cups vegetable broth
1 cup water
1 ½ cups Arborio rice
½ chop chopped onion
1 tsp dried oregano
1 Tbsp olive oil
4 oz. grated Swiss cheese (1 cup)

1. Combine the broth and water and bring to a boil.
2. In a covered 2 quart casserole dish, mix together the rice, onion, oregano and olive oil.
3. Pour the broth/water mixture over the rice mixture and cover.
4. Bake at 350º for 40 minutes.
5. Remove from oven.  The rice will look more liquid-y than risotto normally does, but don’t stress.
6. Stir in 1 cup shredded Swiss cheese (4 ounces).
7. Serve and enjoy!

Notes from my mother-in-law: “Do not substitute for the Swiss cheese.  I have tried and nothing is a good substitute…Reheats well the next day.  Best not to freeze”

Notes from me: My risotto looks a little pink and it’s not just my mediocre photography skills.  My vegetable broth has more color to it than chicken broth (as called for in the original recipe) and the rice gets the associated tint.  Still tastes good though–and it’s a bit less pink in real life.

This side dish was delicious (and it made my kitchen smell awesome).  It was creamy, comforting and warm.  I’m really excited about the leftovers waiting in the fridge (note to self: make half the recipe next time).  Now I just have to find the motivation to try making “real” risotto…stirring sounds like hard work relative to this!