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No Stir Dutch Oven Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Liz Thomson
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Risotto

Description

Craving risotto but don’t want to spend the whole evening at the stove? Try this baked Dutch oven risotto! It’s a hands-off recipe that comes together with just 15 minutes if prep! It’s perfect for dinner party!

Ingredients

Scale
  • 5 cups low sodium vegetable broth
  • 3 ½ tablespoons butter
  • 1 large yellow onion, minced
  • 4 cloves garlic
  • 2 cups Arborio rice
  • ½ cup white cooking wine
  • 1 lb fresh asparagus
  • 1 ¼ cup parmesan cheese
  • 1 tablespoon lemon juice
  • ⅛ teaspoon of lemon zest
  • Salt and pepper to taste

Instructions

  1. Remove the top baking rack from the oven so the Dutch oven can be positioned in the middle of the oven.
  2. Preheat the oven to 400 degrees.
  3. Wrap the top of the Dutch oven lid in foil.
  4. In a large pot, heat the vegetable broth over low heat.
  5. In a large Dutch oven, heat the butter over low-medium heat.
  6. Add the onion and stir until evenly coated with butter. Continue to cook over medium heat for 6 minutes, until the onion is translucent.
  7. Add the rice, and continue to cook for 2 minutes.
  8. Add the garlic and cook for 30 seconds.
  9. Add the Holland House White Cooking Wine and continue to cook for 2-3 minutes until the wine is absorbed.
  10. Add the warmed broth, stir, and then cover with the foil-sealed lid. The foil will help trap all the moisture in the oven.
  11. Bake for 18-22 minutes. While the risotto is in the oven, use the pot that the broth cooked in to bring 6 cups of water to a boil.
  12. Fill a large bowl of ice water.
  13. Add the asparagus to the pot of boiling water and cook for 2 minutes until the asparagus is bright green.
  14. Remove the asparagus from the pot and plunge into a large bowl of ice water. This will stop the cooking process so the asparagus doesn’t get soggy.
  15. Chop the asparagus into 1-inch pieces.
  16. When you remove the Dutch oven, the risotto will still have a bit of broth visible in the pot. It should not be dry. Add the parmesan cheese and stir for 2-3 minutes until the risotto becomes creamy.
  17. Add the lemon juice, lemon zest, and asparagus and serve immediately.

Find it online: https://iheartvegetables.com/dutch-oven-risotto/