Baked Risotto

Total Time:
1 hr 40 min
10 min
15 min
1 hr 15 min

6 to 8 servings

  • Butter, for greasing the pan
  • Rice:
  • 2 cups marinara or tomato-basil sauce
  • 1 cup Arborio rice
  • Bechamel Sauce:
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 cup all-purpose flour
  • 1 1/4 cups whole milk, at room temperature
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • To Assemble:
  • 1/2 cup plus 1/3 cup grated Parmesan
  • 4 ounces thinly sliced prosciutto, coarsely chopped
  • 1 cup frozen peas, thawed
  • 4 large eggs, at room temperature, beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup plain breadcrumbs
Watch how to make this recipe.
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with foil.

  • For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.

  • For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg.

  • For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.

  • Pour the mixture into the prepared springform pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour.

  • Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. Broil just enough to melt the cheese and create a crispy crust, about 2 minutes. Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.

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3.5 23
I'll be making this again....for sure! item not reviewed by moderator and published
After reading some of these reviews, I was a little skeptical, but staying true to Giada's recipes, I decided to make this dish on my 'Meatless Mondays'. The only change I made was to cook the risotto for about 10 - 12 minutes to assure myself that it was cooked, other than that, I followed the recipe exactly as written. This recipe did take a few extra minutes, but well worth it. It was absolutely delicious. The prosciutto adds depth to the dish while the breadcrumb/parmesean cheese adds the right bite. This is a 'keeper'. item not reviewed by moderator and published
I wanted to love this -- It looked so delicious in the video. In the end, it was a lot of time invested for something that was less than mediocre. It turned out the way it should, but the flavor just wasn't there. item not reviewed by moderator and published
I used Quinoa for better nutiritional value. Otherwise I followed the recipe. It was (is) GREAT!!! I will certainly make it again!! item not reviewed by moderator and published
After reading reviews I only may a couple changes. I used 2 1/4 cups of marinara and cooked it for an hour and 15 minutes instead. Followed the rest of the recipe as written and it turned out perfectly cooked in the end. It took some time to prepare but it wasn't difficult. It was crispy on top and the rice was cooked throughout. The baked risotto held it it's shape when I cut it into triangles and leftovers were great the next day. I would definitely make this again but on a night or weekend when I had more time. item not reviewed by moderator and published
After reading all of the reviews, I decided to cook the risotto fully before putting it in the oven to ensure there were no hard pieces of rice. I boiled the rice and tomato sauce together then simmered, filled the empty tomato can w/ water and added little by little, stirred, and tasted until it was cooked risotto. Also, I halved the recipe. I didn't have a spring form pan, so I used an 8x8 glass baking dish and put that into a bigger baking dish filled halfway with hot water. I don't keep butter in the house, so I used olive oil in the beschamel. And honestly, you don't need the prosciutto in this recipe. I baked it for an hour, let it cool, and cut it into triangles. They were so cute and delicious! Especially with a nice squeeze of lemon juice on top (b/c I love acidity! I'll definitely be making this again. item not reviewed by moderator and published
First - I don't get how people who make various substitutions and changes than give the recipe a low rating when they didn't actually follow the recipe. One of my pet peeves. Anyway... I really enjoyed this recipe. Risotto is supposed to be somewhat "el dente", but I found it did need to be cooked just a little more. Next time I'll either add more liquid to the marinara and pre-cook longer or leave it in the oven a little longer. Regardless, I thought it was great. Next time I think I might try using one of the jarred Vodka Sauces. item not reviewed by moderator and published
This is delicious...but I suggest (as another person also did, to boil your Arborio rice in water before cooking in Marinara to soften. Also keep a close eye on your bechamel. I walked away for second, which I never do but my phone rang. It got a little clumpy and I had to add more milk. The additional milk made the cake a little runny. You have to be exact with the measurements. Since I precooked the rice I may even cut back to 1 1/2 cups of Marinara. I will also bake it longer than 1 hour, didn't seem to be enough time. Maybe 1 1/2 hours... item not reviewed by moderator and published
I had high hopes for this but it just didn't work for me. item not reviewed by moderator and published
I part-cooked my risotto rice in water for 15-20mins & then drained before using it in the recipe, so it came out fine. I only used 2 eggs as I didn't really see the point of them in this recipe... and I used pastrami instead of proscuitto. It came out well but it's not a great recipe, not something I'd make again. item not reviewed by moderator and published
I baked for 1 hr 45 min and it came out ok. Also, I used bacon and did not defrost the peas. All in all, it was tasty, but just needs a longer baking time. item not reviewed by moderator and published
I didn't like this at all. I followed to the letter. It was so dry. I must have done something wrong. item not reviewed by moderator and published
I like a number of Giada's recipes, so I was shocked at how bad we thought this dish was. It is timeconsuming and uses some expensive ingredients--Parmesan and prosciutto. I even used homemade marinara sauce and that didn't help. Like another reviewer, I threw the whole thing out. One of the worst dishes I have ever made. item not reviewed by moderator and published
Update: You broil just enough to melt the cheese and create a crispy crust, about 2 minutes. We have added this to the recipe. Admin Customer Service item not reviewed by moderator and published
My friends and I love the taste of this but I didn't get the rice to cook the first time. Crunchy rice. Second time I used a bit runnier marinara sauce (although I am not as happy with the flavor, got dryer proscuitto from the italian store and followed the directions to remove the rice from the heat and let it cool (I think it might continue cooking if left in the pot. I also cooked for almost 2 hours. Not sure which changes helped but the rice cooked this time! Yes, you put it under the broiler after you put the cheese and bread on top. On the show she says for 2 mins but I find in my broiler it's only one minute. Watch it or it burns! BTW, I sent an email to Foodnetwork asking for the rest of the broiling directions, no answer. Next time, I'll get a bit thicker sliced proscuitto which I noticed she used I think so you taste it more. Third time will either be a charm or the third strike. Fingers crossed. item not reviewed by moderator and published
Let me tell you first that this recipe while easy is very time consuming. The risotto was VERY al dente and too hard for my taste. I definitely recommend using a bit more liquid and cooking a bit longer. I did not thaw out the peas first and didn't find it was necessary. I still found this to be quite tasty even though it took a long time to prepare. Lastly, please let us know why we are preheating the broiler. I can presume it is to brown the bread crumbs and cheese but please let us know in the recipe. I will keep this if I want something to cook on the weekend but this is not a weeknight recipe. item not reviewed by moderator and published
This was wonderful. Just flavor it up with herbs and spices to taste. I also used Egg Beaters instead of whole eggs. We loved the leftovers for lunches, too. item not reviewed by moderator and published
Fantastic recipe!! Don't understand the bad reviews, our rice was fully cooked, and as "butterscotch" said, not that time consuming to assemble. We also used fat-free milk. We also subbed bacon for the prosciutto. Next time will try subbing some olive oil for the butter. item not reviewed by moderator and published
Wow, what a horrendously bad dish. Not only was the rice still rock-hard but it tasted so bad overall that we both spit out the first - and only - bite and threw the whole "pie" away. When I make real risotto with one cup of arborio, it takes six cups of stock. There's not nearly enough liquid in this recipe to make anything edible and the marinara-bechemel turns into tomato paste. Talk about DISGUSTING! Don't even bother with this one. Make a REAL risotto instead. item not reviewed by moderator and published
I really wanted to love this recipe. It was easy and it tasted very good, however the risotto never fully cooked. I followed directions exactly, water bath and all. Not sure what I did wrong. I will try it again and possibly cook longer. item not reviewed by moderator and published
I guess you could consider this "time consuming" since the bake time is an hour but seriously, this took very little time to put together & this is coming from someone who made their own tomato sauce instead of using jarred (not a fan. It was super easy to make and tasted DELISH. I used fat free milk and left out the peas because I can't stand cooked peas. I also baked mine in a deep dish pie pan since I don't have a big enough springform pan and it worked great. It was not dry at all, it was creamy and delicious! I can honestly say this recipe will go in my notebook filled with only the best recipes my family and I love. item not reviewed by moderator and published
This is really tasty! I actually like this more than the normal cream based riosotto as it is less heavy. The tomato base with the prosciutto have lots of flavor. I replaced 1/2 the butter with olive oil to be a bit more health conscious. It cut up into little slices which is so pretty! Great for a party side dish, will make it again! Thanks Giada! item not reviewed by moderator and published
I really wanted to like this recipe. However, it was time consuming and just not good. It was very rich tasting but dry. I am so glad I tried it for my family before preparing it for company. Not a do again! item not reviewed by moderator and published
 since this recipe contains prosciutto, how does this fit in with your "Meatless Monday" menu???? Especially since you thought that the prosciutto added to the dish? Huh??? item not reviewed by moderator and published

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