Is there a better side dish than creamy, cheesy risotto? This baked version is a much simpler method of making the classic rice dish – no standing at the stove and stirring! I added zucchini, summer squash, sweet corn and white cheddar to mine, making it the perfect summer side for grilled meats or seafood. It’s also a great meal on its own if you want to pair it with a leafy green salad.
- Preheat oven to 350.
- Warm chicken or vegetable stock on the stove until nearly boiling. Place rice, butter, olive oil, onion, garlic, zucchini, summer squash, corn, salt and pepper in a baking dish and carefully pour the hot stock over. Cover with foil and bake for 45 minutes, or until the rice is just cooked through.
3. Remove dish from the oven and remove foil. Stir the rice until the remaining liquid is mostly absorbed, about 2-3 minutes. Stir in cheddar. Taste and adjust seasonings as needed with salt and pepper.
4. Garnish the risotto with fresh parsley and serve!
Cheesy Zucchini and Summer Squash Baked Risotto
Serves 6
All you need:
4 cups chicken (or vegetable) stock
1 1/2 cups arborio rice
4 tablespoons unsalted butter
2 tablespoons olive oil
1 small yellow onion, finely diced
3 peeled garlic cloves, minced
1 small zucchini, sliced
1 small summer squash, sliced
2 ears corn, kernels removed from the cobs
1 teaspoon salt
Freshly ground black pepper, to taste
1 1/2 cups freshly grated sharp white cheddar cheese
Chopped flat-leaf parsley, for garnish
All you do:
- Preheat oven to 350.
- Warm chicken or vegetable stock on the stove until nearly boiling. Place rice, butter, olive oil, onion, garlic, zucchini, summer squash, corn, salt and pepper in a baking dish and pour hot stock over. Cover with foil and bake for 45 minutes, or until the rice is just cooked through.
- Remove dish from the oven and remove foil. Stir the rice until the remaining liquid is mostly absorbed, about 2-3 minutes. Stir in cheddar. Taste and adjust seasonings as needed with salt and pepper.
- Garnish the risotto with fresh parsley and serve!