In partnership withCampbell's®

This Crispy Beef and Parmesan Baked Risotto Is Surprisingly Low-Maintenance

published May 20, 2020
Crispy Beef and Parmesan Baked Risotto
Jump to Recipe
Post Image
Credit: Photo: Christopher Simpson; Food Styling: Judy Kim

A warm, creamy bowl of risotto is always a must-order for us when we see it on the menu at an Italian restaurant. It’s one of those dishes that feels like a real treat to order because it’s intimidating to make a home. So, how can we enjoy it right now when we’re not actually going out to eat? We’ll let you in on a secret: Making risotto is easier than you might think.

If you’re missing your go-to from your local Italian spot, this oven-baked version that’s rich with tomato and ground beef is just the thing. Because it skips the constant stirring that usually comes with risotto, it’s as unfussy as it gets. Plus, pantry staples like Pacific Foods® Organic Free-Range Chicken Broth and Campbell’s® Tomato Soup lend a hand to bring so much flavor to the situation, you may forget all about your old restaurant order.

Credit: Photo: Christopher Simpson; Food Styling: Judy Kim

The Most Approachable Way to Make Creamy Risotto at Home

Traditional risotto calls for you to stand over the stove and stir and stir. If this has prevented you from making it home, get to know oven-baked risotto. It’s an almost hands-off approach that results in something that’s just as creamy and comforting as the original. What’s even more unique about this recipe is it calls for Campbell’s® Tomato Soup in place of canned tomatoes or tomato sauce. It’s an ingenious way to use the pantry staple and it ensures every bite is as flavor-packed as possible — especially when Pacific Foods® Organic Free-Range Chicken Broth is part of the equation, too. This is a meal that’s sure to be a new family favorite.

Credit: Photo: Christopher Simpson; Food Styling: Judy Kim

If You Can’t Find…

  • A yellow onion, try a white onion or shallot.
  • Parmesan cheese, try Pecorino Romano cheese.
  • Ground beef, try ground turkey or pork.
Credit: Photo: Christopher Simpson; Food Styling: Judy Kim

Crispy Beef and Parmesan Baked Risotto

Prep time 10 minutes

Cook time 30 minutes

Serves 4

Nutritional Info

Ingredients

Instructions

  1. Arrange a rack in the middle of the oven and heat to 350°F. Thinly slice 1 yellow onion (about 1 cup). Finely grate 2 ounces Parmesan cheese (about 1 cup).

  2. Melt 1 tablespoon unsalted butter in a Dutch oven over medium-high heat. Add the onion to the pot and saute until softened, about 2 minutes. Add 1 cup arborio rice, stir to coat in the butter, and cook until lightly toasted, about 2 minutes.

  3. Increase the heat to high, pour in 1/2 cup Pacific Foods® Organic Free-Range Chicken Broth. Scrape the bottom of the pan to loosen any browned bits and stir constantly until no liquid remains, 1 to 2 minutes. Whisk in 1 1/2 cups chicken broth and 1 (10.75-ounce) can Campbell’s® Tomato Soup until combined. Cover and bake until the rice is just slightly underdone, 15 to 20 minutes.

  4. Meanwhile, melt remaining 1 tablespoon unsalted butter in a large stainless steel or cast iron skillet over medium-high heat. Add 8 ounces ground beef, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper and cook until browned, crisp, and sizzling, about 10 minutes. Remove beef with a slotted spoon to a serving bowl.

  5. Take the risotto out of the oven and place over medium heat. Uncover, add the remaining 1 cup chicken broth and Parmesan cheese. Cook, stirring constantly, until the rice is al dente and creamy, 2 to 3 minutes. Taste and adjust seasonings, if desired. Spoon the risotto into bowls and top with the crispy ground beef, black pepper and Parmesan cheese.