We love everything about creamy risotto, except all the time spent stirring. Fortunately, our chefs created a far less labor-intensive way to whip up this Italian classic by baking it. Prepare to feast on hearty rice topped with roasted tomatoes, crispy pancetta, and lemon zest.
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Chicken Stock Concentrate
Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and dice the onion. Mince or grate the garlic. Drain the corn. Heat a drizzle of olive oil in a medium, tall-sided, oven-safe pan over medium heat. Add the onion and garlic. Cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper. TIP: If you don’t have an oven-safe pan, use foil and transfer to a covered baking dish before step 3 and return it to the pan in step 5.
Bake the risotto: Add the rice to the pan and toss 1-2 minutes, until toasted. Add the stock concentrates, a large pinch of salt, and 2 cups water. Bring to a boil. Cover and place in the oven for about 18 minutes, until the rice is al dente.
Meanwhile, zest and cut the lemon into wedges. Halve the tomatoes and toss on a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until shriveled.
Cook the pancetta: Heat a medium pan over medium-high heat. Add the pancetta. Cook, tossing, for 3-4 minutes, until golden brown and crispy. Remove from the pan and set aside.
When the rice is al dente, remove the pan from the oven and place on the stove over low heat. Stir in up to ¾ cup water, adding a little at a time, until a loose, creamy consistency is achieved. Stir in the Parmesan cheese, 1 Tablespoon butter and half the can of corn. (TIP: Reserve the remaining corn for another use.) Season the risotto generously with salt and pepper. Stir until the cheese melts.
Top the risotto and serve: Sprinkle the tomatoes, pancetta and lemon zest over the top. Garnish with a pinch of smoked paprika. Serve the oven- baked corn and tomato risotto with a wedge of lemon for squeezing and enjoy!