Oven-Baked Parmesan Risotto

Oven-Baked Parmesan Risotto

with Roasted Onions and Tomatoes

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Making risotto used to mean some pretty heavy lifting in the kitchen, but not anymore. Shifting rice prep from constant stirring to set-it-and-forget-it oven baking gives you the luxury of making some killer embellishments (here’s looking at you, zucchini ribbons, roasted onions, and tomatoes). Best of all, our foolproof baking method guarantees the creamy/tender rice texture that’s made this dish world famous.

    45 mins Italian 635 Kcal

    Nutrition Facts

    Nutrition facts per 1 serving

    Calories 635 Kcal
    Calories from Fat 252 Kcal
    Cholesterol 43 mg
    Dietary Fiber 8 g
    Energy 2658 Kj
    Protein 13 g
    Saturated Fat 12 g
    Sodium 357 mg
    Sugar 9 g
    Total Carbohydrates 84 g
    Total Fat 27 g
    Garlic 2 Clove
    Vegetable Stock Concentrate 2 Unit
    Italian Seasoning 1 Tablespoon
    Lemon 1 Unit
    Zucchini 2 Unit
    Grape Tomatoes 120 g
    Arborio Rice 0.75 Cup
    Balsamic Vinegar 5 Teaspoon
    Shredded Parmesan Cheese 0.25 Cup
    Butter 2 Tablespoon
    Olive Oil 4 Teaspoon
    Yellow Onion 2 Unit
    • Baking Sheet
    • Large Pot
    • Medium Bowl
    • Aluminium foil
    • Peeler
    • Cutting board
    • Stirring Spoon