Belly Full · by Amy Flanigan★ 5.0 (1)
Baked Risotto
NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 32%
CARBS 59G51% OF CAL
2G FIBER0G ADDED0G INTRINSIC50G OTHER7G TOTAL SUGAR
FAT 16G31% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simplified baked risotto with arborio rice, white wine, and chicken broth, with parmesan and peas stirred in. Creamy and elegant without constant stirring.
sideamericangrain bowl🫕 dutch oven🔥 ovengluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons unsalted butter (, cubed small, divided)
- 1 small sweet onion (, diced)
- 1 clove garlic (, minced)
- 1 & 1/2 cups dry Arborio rice
- 5 cups simmering chicken stock ((or broth), divided)
- 1 cup freshly grated Parmesan cheese ((plus shaved for serving))
- 1/2 cup dry white wine ((see note))
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen baby peas ((no need to thaw))
- pinch of red pepper flakes (, for garnish)
- Lemon zest (, for garnish)
At a glance
PER SERVING · TIME 60M
CAL 23%·PRO 32%
CARBS 59G51% OF CAL
2G FIBER0G ADDED0G INTRINSIC50G OTHER7G TOTAL SUGAR
FAT 16G31% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1458mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 207mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1458MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.