Creamy Oven Risotto with Prosciutto, Peas and Goat Cheese

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

This oven method produces a delicious, creamy risotto without all the stirring.

Tags: Easy, One Hour, Entrées, Vegetables, Cheese, Pork, Rice & Grains, Casserole, Baking
Serves: 4
Skill level: Easy
Prep time: 15  minutes
Cooking time: 35  minutes
Total: 50 *  minutes


Additional Information


2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
2 cups (500 mL) PC Splendido Arborio Superfino Rice
1 pkg (125 g), chopped PC Splendido Prosciutto
2 1/2 oz (75 g), crumbled PC Soft Unripened Goat's Milk Cheese
4 cups (1 L) no name Reduced Sodium Chicken Broth
2 onions, chopped
2 cups (500 mL) frozen small sweet peas


  1. Preheat oven to 350 °F (180 °C).
  2. In saucepan, bring stock to a boil. Turn heat off.
  3. In another saucepan, heat oil over medium heat; cook onions for 5 minutes or until soft. Stir in rice; cook for 1 minute, stirring. Remove from heat. Transfer to deep 12-cup (3 L) casserole dish. Stir in warm chicken stock. Place casserole dish in centre of oven. Bake uncovered for 25 to 30 minutes, or until rice is tender with a firm centre and overall mixture is creamy but not runny.
  4. Stir in peas, prosciutto and goat cheese. Serve immediately.


Chef's Tips

For vegetarians, use vegetable stock and omit the prosciutto- our goat’s milk cheese is made without rennet and is suitable for vegetarians.


Nutritional Information

Calories 600 Cal
Fat 15 g
Sodium 1280 mg
Carbohydrate 92 g
Fibre 8 g
Protein 25 g