Netflix Easy Bake Battle No-Stir Champagne Risotto Recipe

This is the baked risotto I shared on the Netflix Easy Bake Battle competition. Easy, cheesy, creamy, decadent, and delicious. With most risotto, you must stand over the stove and constantly stir for about 45 minutes. With this hack, you put all the ingredients in the oven and simply stir vigorously for 2 to 3 minutes. When it comes out, you get the same cheesiness, creaminess, and same deliciousness!

no stir risotto, easy baked risotto, netflix easy bake battle recipes, champagne risotto, prosecco risotto, lobster risotto

dinner, side

italian

Yield: 6-8

Author: Lauren Lane

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https://www.youtube.com/watch?v=NZ2sKtdM2RQ&t=27s

Netflix Easy Bake Battle Champagne Risotto Recipe

This is the baked risotto I shared on the Netflix Easy Bake Battle competition. Easy, cheesy, creamy, decadent, and delicious.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

Bake

• 1 1/2 cups Arborio risotto rice
• 5 cups chicken stock (save 1 cup until after baked)
• 1 garlic clove, grated
• 1 shallot grated
• 2 teaspoons Kosher salt
• 1 teaspoon black pepper
• 1/3 cup Prosecco or Champagne
• 3 Tablespoons butter
• 3/4 cup freshly grated Parmesan-Reggiano cheese
• Chopped parsley (optional)
• 1 lemon zested (optional)

Instructions

Risotto

1. Preheat oven to 350 F
2. 4 cups chicken stock, heated in the microwave
3. Add the first 6 ingredients to a greased 9x13 pan or dutch oven
4. Cover with lid or foil, and bake 35 minutes or until rice is just cooked to al dente– tender but not mushy.
5. Remove from oven, and stir a few times to break up the rice. Add the last 1/2 cup of stock, champagne, butter, and parmesan, then stir vigorously for 2-3 minutes until the risotto becomes creamy.
6. Add parsley if using.
7. Garnish with lemon zest and additional parsley if using.

Roasted Lobster

1. Preheat oven to 350 degrees
2. Cut Shell: Using a sturdy pair of kitchen shears, cut through the center of the shell, from the wide end all the way to the fin. Don’t cut the fin.
3. Loosen Meat: Pull the shell halves apart somewhat and use a spoon or your fingers to loosen the meat away from the shell halves. I always use a spoon.
4. Pull Meat Out: Pull the shell halves apart a bit more and pull the meat out entirely EXCEPT for the end attached to the fin; leave that part attached!
5. Rest Meat on Top of Shell: Close the shell halves back together underneath the meat, and then arrange the meat neatly on top.
6. Spread 1 tablespoon of butter on each lobster tail
7. Add 1/2 cloves garlic, minced, and a sprinkle of kosher salt
8. Lobster tails typically bake for 8 to 30 minutes, depending on the size. They should be baked at 350 degrees F until the internal temperature reaches 135 degrees. I used a Thermopro Spike Thermometer to ensure a perfect temperature.
9. Chop lobster and place on top of the risotto.

Notes

• One the competition I added roasted asparagus around the edges of the plate.
• Other add-on options: grilled shrimp, cooked scallops
• To make vegetarian, substitute vegetable broth

© Lauren Lane

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