Meatless Monday: Easy baked risotto

Over the years, I have become a risotto fan! It was my standard order at the restaurant formerly known at Stacatto (RIP - sniff) so when they closed, I went on a quest to find great risotto dishes. Some of my favorites include butternut squash and kale, spicy sausage, lemon risotto but all the stirring has gotten me down. I have a little one who needs my attention so I sometimes leave the risotto making to the weekends. But not anymore!

Thanks Ezra Pound Cake for introducing me to your easy baked risotto! It was a cinch to make and I didn't have to stir. Her recipe called for peas in the end but the possibilities are endless ... caramelized mushrooms, leeks, bacon - just leave your mix-ins until it's done baking.  This recipe will also leave you with a healthy helping of leftovers to make risotto cakes too (which our usual day after leftover risotto recipe)

Enjoy!

Easy Baked Risotto by Ezra Pound Cake

Serves 4 to 6
1 1/2 cup Arborio rice
4 1/2 cups vegetable broth (or chicken stock, if you’re not going meatless)
1 cup finely grated Parmesan
3 tablespoons unsalted butter, cut into small pieces
Sea salt (or kosher salt) and freshly ground black pepper, to taste
1 cup frozen peas

1. Preheat the oven to 350 degrees F.

2. Place the rice and stock in a 10-cup baking dish (or Dutch oven), and stir to combine. Cover with foil (or the lid of the Dutch oven, if using), and bake for 45 minutes, until most of the stock is absorbed and the rice is al dente.

3. Grab a wooden spoon, and beat in your Parmesan, butter, salt and pepper. Stir in the peas. When the peas are warm, serve immediately.

What are you eating for Meatless Monday?