Let’s Talk Recipes: Baked Risotto with Bacon and Peas

Yummy looking, no?!

The April 2012 issue of Oprah’s magazine included an easy, yet tasty recipe for baked risotto. Now, if you have a born-in-Italy friend like my girlfriend Anna, she’d tell you that an oven-baked risotto is no risotto at all. I am here to tell you that its a pretty darned good risotto without all the stirring and steamy face action! I modified the recipe with some Weight Watchers (WW) friendly ingredients and my family never noticed.

A critical component? Have a lidded, straight-sided pot or Dutch oven that can withstand the 400 degree oven.

Add the peas (I used 1/2c since I’m not a major pea fan) and chopped basil to the risotto, which you haven’t stirred at all since you put it into the oven. Then return to the oven, uncovered, for 5 more minutes.

Add the lite butter, reduced-fat parmesan and cooked bacon. Stir and serve.

If you’re on WW and you’d like an easy, yet flavorful risotto that serves 6 for a mere 9 WW points per serving, use the ingredients I subbed in: reduced-fat bacon, fat free and reduced salt chicken broth, light butter and reduced-fat parmesan cheese.

Note: I used the recipe’s suggested times for baking, but as you can see, my risotto is less creamy than the photo illustrating the recipe. Next time? I’ll shorten the bake time by 5 minutes and perhaps even add more chicken broth when I stir in the peas and basil. those two modifications may make the difference.


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