Easy-Bake Risotto Recipe

Adjust oven rack to middle position and heat oven to 450 degrees.

Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and prosciutto or ham; saute until tender 4 to 5 minutes.

Stir in rice (can be removed from heat and covered for up to 2 hours in advance) then add wine and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot with a sheet of heavy-duty foil pressing the foil down so it's concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.

Set pot in oven; cook for 25 minutes. Remove from oven. Use a potholder to remove lid and foil. Remembering that the handles are hot set pot on low heat.

Stir mixture adding water if necessary until rice is cooked and a little chewy at the center the liquid is creamy and the flavors of the new ingredients have melded in about 5 minutes. Stir in 1 cup of Parmesan cheese peas and/or parsley. Adjust seasonings including salt and pepper to taste.

Spoon into shallow soup plates sprinkling each serving with shaved Parmesan.