What a great way to make delicious risotto without standing over the stove. I haven’t tried it in a slow cooker, but I’m sure it would work. I’ve started cooking outside (not in the kitchen) since it’s turned hot. Luckily, I have an oven in the garage. And I don’t seem to be able to put my slow cooker away these days. Everything is getting cooked in it. I even had two going the other day.
This is risotto that is no-fuss and still creamy and wonderful.
- 2 cups marinara sauce
- 1 cup arborio rice (or any risotto rice)
- 4 large eggs, room temperature, beaten
- 3/4 cup grated Parmesan
- 1/3 cup cooked crumbled bacon or diced prosciutto or ham
- 1 cup frozen peas, thawed
- 1 (12 oz) container cream of mushroom soup*
- Salt and pepper
- Combine the rice and marinara in a saucepan and bring to a boil. Simmer for about 10 minutes. Remove from heat and let cool.
- Heat oven to 350.
- Beat eggs and stir in the rest of the ingredients. Then combine with the cooled rice.
- Pour into a buttered 9" springform pan. Wrap the outside of the pan with foil (to protect from the water), and place in a roasting pan. Pour enough hot water in the roasting pan to come not more than halfway up the side of the springform pan.
- Bake for 1 1/2 hours or until top is set. Remove from water bath and cool for 15 minutes before removing the ring from the springform pan. If you like, sprinkle with more Parmesan when it first comes out of the oven. Serve with a drizzle of extra virgin olive oil.
- * I used Pacific brand organic cream of mushroom soup (available at HEB). If you would rather make a Bechamel Sauce instead, click here for a recipe. You might want to add a grating of nutmeg to the Bechamel.
- There are lots of additions and substitutions you can make to this: cooked spinach or short green bean pieces, toasted walnuts or pine nuts, or olives.