Oven-Baked Corn and Tomato Risotto

Name: Oven-Baked Corn and Tomato Risotto with Pancetta and Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1.5 cup Arborio Rice; 4 unit Chicken Stock Concentrate; 4 ounce Pancetta; ½ cup Parmesan Cheese; 8 ounce Grape Tomatoes; 1 can Corn; 1 unit Yellow Onion; 2 clove Garlic; 1 unit Lemon; 2 tablespoon Butter; 4 teaspoon Olive Oil; unit Salt; unit Pepper

with Pancetta and Parmesan

Recipe Development TeamPublished on August 12, 2016

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Who has the time to spend stirring and stirring and stirring risotto? Not us. This is why our chefs created a genius baked risotto with creamy cheese, crispy pancetta, and juicy tomatoes. It’s a far less labor-intensive way to get this Italian classic on the table in no time.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1.5 cup

Arborio Rice

4 unit

Chicken Stock Concentrate

4 ounce

Pancetta

½ cup

Parmesan Cheese

(Contains: Milk)

8 ounce

Grape Tomatoes

1 can

Corn

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Lemon

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories689 kcal

Energy (kJ)2882.8 kJ

Fat25 g

Saturated Fat10 g

Carbohydrate102 g

Sugar12 g

Dietary Fiber10 g

Protein22 g

Cholesterol50 mg

Sodium799 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Peeler

•Strainer

•Aluminum Foil

•Baking Dish

•Zester

Instructions

Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and dice the onion. Mince or grate the garlic. Halve the tomatoes. Drain the corn. Heat a medium pan over medium-high heat. Add the pancetta along with a large drizzle of olive oil (if needed). Cook, tossing, for 3-4 minutes, until browned and crispy. Add a large drizzle of olive oil (if needed). Add the onion and garlic. Cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper.

Start the risotto: Add the rice to the pan and stir to combine, 1-2 minutes until translucent. Add 2 cups water, the stock concentrates, and a large pinch of salt. Bring to a boil and stir continually until water is almost absorbed.

Bake the risotto: Add 1 ½ cups water to the rice and bring to a boil. Once boiling, transfer to a baking dish (ours is 9 x 13) and stir in the corn and tomatoes. Cover with foil and bake for 10-15 minutes, until water is absorbed and rice is cooked through.

Prepare the final touches: While the risotto bakes, zest and cut the lemon into wedges. While it cooks, this is the perfect time to start cleaning or setting the table.

When the rice is done, remove the dish from the oven. Stir in the Parmesan cheese, 2 Tablespoons butter, and the lemon zest. Taste and season with salt and pepper, stirring until the cheese melts.

Finish and plate: Serve the oven-baked corn and tomato risotto with a wedge of lemon for squeezing and enjoy!