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Baked Risotto (Giada De Laurentiis) Recipe

Baked Risotto (Giada De Laurentiis) Recipe

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Ingredients:

Serving

butter, for greasing the pan
2 cups marinara or tomato-basil sauce
1 cup arborio rice
3 tbsp unsalted butter, at room temperature
1/4 cup all-purpose flour
1 1/4 cups whole milk, at room temperature
1/4 tsp kosher salt
1/8 tsp ground nutmeg
1/2 cup plus 1/3 cup grated parmesan
4 oz thinly sliced prosciutto, coarsely chopped
1 cup frozen peas, thawed
4 large eggs, at room temperature, beaten
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup plain breadcrumbs

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with foil.
For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.
For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg.
For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.
Pour the mixture into the prepared springform pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour.
Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. Broil just enough to melt the cheese and create a crispy crust, about 2 minutes. Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	438.73 Kcal (1837 kJ)
Calories from fat	143.94 Kcal
		% Daily Value*
Total Fat	15.99g	25%
Cholesterol	167.27mg	56%
Sodium	1447.86mg	60%
Potassium	533.78mg	11%
Total Carbs	46.47g	15%
Sugars	8.81g	35%
Dietary Fiber	3.41g	14%
Protein	21.94g	44%
Vitamin C	5.6mg	9%
Vitamin A	0.1mg	2%
Iron	2.2mg	12%
Calcium	269.9mg	27%

Amount Per 100 g
Calories	154.58 Kcal (647 kJ)
Calories from fat	50.71 Kcal
		% Daily Value*
Total Fat	5.63g	25%
Cholesterol	58.93mg	56%
Sodium	510.13mg	60%
Potassium	188.07mg	11%
Total Carbs	16.37g	15%
Sugars	3.11g	35%
Dietary Fiber	1.2g	14%
Protein	7.73g	44%
Vitamin C	2mg	9%
Iron	0.8mg	12%
Calcium	95.1mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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