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Cooking 101
We try to make your life easier with our sauces, and we do the same when it comes to recipes, too. This oven baked risotto doesn’t require you to stand at the stove for 40 minutes, stirring incessantly. We know you don’t have time for that!
Chef Tip: Remember that risotto should be served al dente, meaning the rice still has a bit of bounce and texture to it. If you like it cooked a little softer, extend the cooking time and add an extra half cup of broth or water.
Olive oil
1 cup arborio rice
Salt
½ cup dry white wine
3 cups chicken broth, divided
2 cups baby spinach
½ bunch garlic chives, chopped
1 cup frozen green peas
1 cup of finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
Preheat your oven to 350°F and place the rack in the lowest position
Heat a large Dutch oven over medium-high heat. Add a glug of oil and when it shimmers, add in the rice and a pinch of salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add the wine and about ½ pouch of the Green Goddess. Bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes
Add 2½ cups of broth. Bring to a simmer, then cover and bake in the oven until liquid is mostly absorbed, 16–18 minutes
Return the pot to the stove over medium heat and add the spinach, garlic chives, green peas and the remaining ½ cup of broth and cook, stirring constantly, until the rice is cooked and creamy, the spinach has wilted, and the peas are tender.
Remove from the heat and stir in another squeeze of the Green Goddess. Add the parmesan and the butter. Serve immediately after the cheese and butter has melted.
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
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