Oven-Baked Corn and Tomato Risotto with Pancetta and Parmesan

Name: Oven-Baked Corn and Tomato Risotto with Pancetta and Parmesan
Cook time: 35 min
Total time: 35 min
Cuisine: Italian
Ingredients: ¾ cup Arborio Rice; 2 unit Chicken Stock Concentrate; 4 ounce Pancetta; ¼ cup Parmesan Cheese; 4 ounce Grape Tomatoes; 1 can Corn; 1 unit Yellow Onion; 2 clove Garlic; 1 unit Lemon; 1 tablespoon Butter; 2 teaspoon Olive Oil; unit Salt; unit Pepper

Instructions

Cook:35min

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.

Updated at: Fri, 22 Nov 2024 00:03:49 GMT