Baked Risotto with Veggies

Inspired by an incredible woman…

This risotto is inspired by the incredible Ina Garten, also known as the Barefoot Contessa! If you follow Ina, you know she’s amazing and everything that comes out of her kitchen is delicious!

So, instead of trying to “invent the baked risotto wheel”, I decided why not start with perfection and tweak it with Connie’s additional choice of veggies.

I hope you’ll try this hearty & very colorful dish… perfect for Fall weather!

INGREDIENTS:

1 ½ cups Arborio rice (perfect for risotto – wider, longer & right amount of starch)
5 cups simmering chicken stock (make your own or buy a good organic, low sodium) *See info below about difference between stock & broth
1 cup freshly grated Parmesan cheese
½ cup dry white wine – Chardonnay & Sauvignon Blanc work beautifully
3 tbsps unsalted butter, cubed
2 tsps kosher salt
1 tsp freshly ground black pepper
Pancetta, optional (reduce salt if using)
Veggies of your liking : I used sautéed mushrooms, baked sweet potato & steamed asparagus

HOW TO MAKE IT:

Preheat oven to 350
Place the rice and 4 cups of simmering chicken stock in a large Dutch oven.
Cover and bake for 40 – 45 minutes until al dente
Remove from oven; put on stove top.
Add remaining 1 cup of warm chicken stock, wine, Parmesan, butter, salt and pepper
Stir vigorously for 2-3 minutes until rich and creamy.
Fold in prepared veggies **

**VEGGIES I LOVE TO USE IN RISOTTO:

Sautéed mushrooms, pancetta.
Bake one sweet potato (toss with olive oil & salt)
Steam fresh asparagus

*WHAT’S THE DIFFERENCE BETWEEN

CHICKEN STOCK & CHICKEN BROTH?

Straight from the internet: “Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. Canned low-sodium chicken broth is the busy home-cook’s best friend.” Simply put, if the mixture was not made with bones, it is not a stock.