Ham and Spinach Oven Risotto

Share

Love risotto but hate babysitting a pot? This baked risotto is for you! Mostly hands off cooking can still result in the creamy texture we all love. This version uses ham, spinach, and lots of cheese to make it an easy, one dish meal!

I call this recipe my "oh crud" recipe. When I realize I forgot to thaw the chicken for dinner, I know I can toss this dish together in minutes using stuff I find on hand. Don't you love having those recipes in your back pocket? I originally was passed this recipe from a friend and it's one of our favorites! It's creamy, cheesy, and loaded with deliciousness.

The thing is, the ham and spinach can easily be swapped for other stuff. So could the cheese! I've used shredded rotisserie chicken, crumbled bacon, blanched asparagus, and a host of other things I find shoved in my fridge. It all comes out beautifully! That's what makes this recipe so amazing - it's versatile! Ham, spinach, and mozzarella happen to be our favorite combination but you could try any variety of things.

Ham & Spinach Oven Risotto

2 tbsp butter

2.5 cups chicken broth

1 cup Arborio rice 

1 clove garlic, minced

1/2 teaspoon sea salt

2 cups cooked ham, diced (I love using leftover honeybaked ham!)

8 oz shredded mozzarella

2 cups baby spinach

Preheat oven to 400. 

Place the butter in a 9x13 pan and bake 5 minutes or until melted. Remove from oven and stir in broth, rice, garlic, and salt. Cover the pan with foil and bake for 35 minutes.

Remove from oven, fluff with fork, and stir in diced ham, mozzarella, and spinach. Return to oven for 5-10 minutes to warm through.

Serve hot.

Bacon and Butternut Squash Risotto

Share

Roasted butternut squash and crispy bacon are paired with creamy risotto to create one ridiculously delicious dish!

I used to be intimidated by risotto and I think many others are, too. People have often said that they only eat it in restaurants because they can't make it at home. That stops today! Risotto is very easy, it just takes some time and a little patience. And your family will be so impressed!

Winter squash is so tasty and butternut is probably my favorite. When roasted and pureed in a risotto, it's practically magical. And then add bacon? You'll be licking the bowl.

Easy enough for a weeknight, fancy enough for company.

Bacon & Butternut Squash Risotto

2.5 cups diced butternut squash (about 1 medium squash)

Extra virgin olive oil

salt and pepper

Honey, for drizzling

8 slices thick cut bacon, diced

4 cups chicken stock + 2 cups water

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine

1.5 cups Arborio rice

3/4 cup grated Parmesan cheese

Preheat oven to 400.

Place squash on a baking sheet and drizzle with olive oil and honey. Sprinkle with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, about 20 minutes. Transfer half of the squash to a food processor and puree with a little water or stock. Set aside both the pureed squash and the remaining roasted squash.

While the squash roasts, heat stock and water in a pot over medium-low heat. 

In a deep pan, or a dutch oven, cook diced bacon until crispy, about 2-3 minutes. Remove from pan with slotted spoon and set aside. Drain off all but 2 tablespoons bacon grease.

Add the onions and garlic to the grease and cook until softened, about 2-3 minutes. Stir in the wine and deglaze the pan with a wooden spoon until the wine evaporates. Add the rice and toast, stirring constantly, for 2 minutes. 

Add a few ladles of the warm stock/water to the rice and stir until all the liquid has been absorbed. When the rice looks almost dry, add another few ladles of stock. Repeat until the rice is creamy and al dente. It should take 18-20 minutes total and may not use all the reserved stock.

Stir in the squash puree, bacon, and Parmesan. Taste for seasoning. Serve in shallow bowls with reserved roasted squash and additional grated cheese over top. 

Source: adapted from Rachael Ray