📋Risotto Pilaf Baked in the Oven With No Stirring
This Italian risotto pilaf recipe uses the same ingredients as risotto, Carnaroli or Arborio rice, onion, butter and homemade stock, but all the stock is added at once and the rice is baked covered in the oven. Without stirring, the grains stay firm and separate instead of creamy like a risotto. In Italy we simply call it riso pilaf.
Servings 4 people
Calories 494kcal
Ingredients
- 1 ½ cup Carnaroli rice Riso Gallo
- 2 cup homemade stock
- ⅓ cup butter
- 1 onion diced
- ⅓ cup freshly grated Parmesan
Instructions
- Stir fry the onion with the butter at very low heat, the onion should not burn⅓ cup butter, 1 onion diced
- Once the onion becomes translucent, add the rice and keep the heat medium-low until the grains are dry. The rice should not turn brown.1 ½ cup Carnaroli rice
- Place it into a covered Pyrex or ceramic dish and add stock.
- Cook it covered in a hot oven at 430 F - 220 C for 20 minutes.2 cup homemade stock
- When ready, add the Parmesan and some extra butter if you like, then stir.⅓ cup freshly grated Parmesan
Video
Notes
- For this baked pilaf, I use Carnaroli or Arborio rice for risotto. You cannot use other types of rice as the cooking times will be different.
- Heat the rice in the butter at medium-low heat until the grains are dry, without letting it turn brown
- You can cook the onion and the rice in butter ahead of time and bake it just before serving it
- Use the exact quantities of rice vs. stock, baking time, and temperature; it will be perfect each time
- Use a baking dish with a tight fitting lid; otherwise, you can cover the baking pan with aluminum foil
- Store the leftover rice in an airtight container for up to 3 days in the fridge
Nutrition
Calories: 494kcal | Carbohydrates: 66g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 435mg | Potassium: 233mg | Fiber: 2g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 2.3mg | Calcium: 107mg | Iron: 3.6mg
