Oven Baked Garlic Parmesan Cheese Risotto with Peas and Bacon

The Readys aim to please when we have MN company. We drove to the mountains (Madera Canyon) for our guest to see snow though I think maybe she was happy to escape it this week for her AZ/CA vacation. 

Then we went to a park at a lower elevation where the African Daisies were in full bloom so colorful! 

Oven Baked Garlic Parmesan Cheese Risotto

Cook's Notes: This recipe was previously posted using asparagus. 

Recently I changed it up a bit adding in petite peas and bacon for the asparagus. Oh my, so delicious and makes a great side for your next meal and supposedly serves six. But I will have to admit since it's so addictive serving four might be a more realistic number. The recipe is adapted from carlsbadcravings.com and it's gluten-free! 

Ingredients: 

• 1 tablespoon olive oil 
• 2 tablespoons butter, divided 
• 1/3 cup shallots or sweet onions finely chopped 
• 3-4 garlic cloves, minced 
• 1- 1/2 cups uncooked Arborio rice (do not rinse) 
• 5 cups low sodium chicken broth, warmed 
• 1/2 cup petite peas, frozen 
• 5-6 slices of bacon, cooked and crumbled 
• 1-1/2 cups freshly grated Parmesan cheese, divided 
• 1 teaspoon each of dried basil and parsley flakes 
• 3 tablespoons dry white wine 
• 1/4 cup heavy cream 

Directions: 

• Warm chicken broth in a small saucepan, and cover with a lid. Set aside. 
• Preheat the oven to 400 degrees. In a large frying pan cook bacon, and set aside. Wipe the pan clean. Melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat in the frypan. Increase heat to medium-high and saute shallots or onions for 3 minutes. 
• Add the rice and stir until well coated with butter and the edges begin to look translucent about 3-4 minutes. 
• Add garlic and sauté for an additional 30 seconds. 
• Add 4-1/2 cups warm chicken broth and seasonings to the rice mixture with 1/2 cup Parmesan cheese. 
• Bring to a boil and cover to keep warm. Transfer rice mixture to an oven-safe bowl with a lid. Bake for 16 minutes or until rice is the softer side of al dente. 
• Crumble bacon and measure out frozen peas. When rice is tender, remove from oven and stir in 1/4 cup heavy cream, 1 tablespoon butter, 3 tablespoons dry white wine, bacon, peas, and 1 cup Parmesan Cheese. Stir until smooth. 
• Place back in the oven, uncovered, and cook for 5 minutes more. Add in more Parmesan cheese right before serving. 
• Season with salt and pepper if necessary use the remaining chicken broth if needs to be creamier.

RISOTTO VARIATIONS

• Fennel and lemon risotto
• Garlic, sage mushroom risotto
• Tomatoes and basil risotto
• Bacon and cheddar risotto
• Spinach and pea risotto
• Peas and mint risotto
• Swiss chard and shrimp risotto
• Gorgonzola and radicchio risotto
• Asparagus, spinach and lemon risotto
• Olives and feta risotto (like my Greek risotto)
• Sun-dried tomato, spinach and feta risotto
• Vegetable risotto with zucchini, bell peppers, peas and spinach
• Scallops with arugula risotto
• Chicken, lemon, parsley risotto
• Shrimp, lemon, herb risotto
• Lobster risotto
• Ground beef, turkey or sausage risotto