It’s been a long time since I’ve posted a Real Recipe of Genius, aka one of my favorite recipes that is both easy and versatile, but I’ve decided to remedy that by sharing this recipe for risotto from Sarah Copeland’s The Newlywed Cookbook.
Dave and I were given that cookbook as a wedding gift, but ironically, it’s only after about five years of marriage that I’ve really gotten into it. It’s definitely a “foodie” cookbook, and because of that, it felt a little intimidating when I actually was a newlywed, since I was still a cooking noob. But now that I have the skills to appreciate it, it’s a wonderful book, and this risotto recipe is a highlight.
The key to this risotto recipe is that it’s mostly baked in the oven. Traditionally risotto is cooked on the stovetop and is very finicky, so I never bothered to make it. But this version couldn’t be easier or more delicious. It’s great for guests because it’s basically fix-it-and-forget-it, and it’s also vegetarian/gluten-free if you need to accommodate dietary restrictions.
I’ve only used her suggested combination of tomatoes, winter squash, and yellow onions for the roasted vegetables, but I’m sure whatever combo of vegetables you choose would be great, and you can get great Parmigiano-Reggiano cheese at Costco.
This is kind of a winter comfort-food recipe, so it may seem weird that I’m sharing it now when spring is coming, but you never know when you’ll get a random April blizzard in Minnesota, and if that happens, eating risotto will make it a little less depressing. Enjoy!