Oven Baked Risotto
This recipe is one to keep. Oven Baked Risotto has changed the game for one of our family favorites. I learned how to make risotto years ago and I grew to love the labor it required, honestly. The recipe I used for a long time required me to sit at the stovetop, stirring and pouring broth or wine into the rice almost continuously. It was, oddly enough, a little escape because I was “tied up”. Our family loves risotto, and we make various versions of it depending on what’s on the menu: parmesan, pesto, lemon and herb, etc. As our schedules became more demanding I still added this to our rotations but it was hard to stand there for 45 minutes when everyone was starving and running out the door.
Oven Baked Risotto is one of the most simplest recipes I can share with you, with a big bang that’s delivered. I hear people say that risotto sounds daunting to try to make, but I beg you to try this one as they only skill it requires is dumping ingredients into a pot, placing it in the oven and setting a timer. The one thing you do need is about 45 minutes, but all of 5 minutes of that is hands off. You can place your attention elsewhere as the oven does the work for you.
I promise this will become a keeper for you as well. Top it with your favorite protein, season it however you prefer. It’s incredibly versatile and everyone loves it.
To make Oven Baked Risotto you’ll need the following ingredients:
Arborio rice: This is the main ingredient. You could try and swap for a different rice, but I don’t think it will come out the same.
Chicken broth: Or any broth that you prefer. I’ve also not planned well before and ended up using part broth and part water because I ran out. Obviously broth adds great flavor, so you would need to adjust your seasonings if you change it up.
Butter: Adds flavor and helps with the creaminess.
Onion: Adds great flavor to the rice.
Garlic: Same as the onion, garlic goes well with this simple flavor. You could use a small amount of garlic powder if you don’t have fresh.
Sea salt: You can add to your liking after it’s cooked.
Black pepper: Again, feel free to adjust this to your taste.
To prepare this recipe you’ll follow a few steps:
1. Place all ingredients to a dutch oven or large casserole dish and cover with lid.
2. Bake for 40 minutes.
Oven Baked Risotto
Equipment
- 1 Dutch oven with lid , or oven proof dish with lid
Ingredients
- 1 1/2 cups arborio rice
- 4 cup chicken broth
- 2 teaspoons garlic , minced
- 1/2 cup onion , diced
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees.
- Place all ingredients into a dutch oven or large casserole dish. Place the lid on.
- Bake for 40 minutes, with the lid on.
- After the baking time, remove from oven. Risotto will still appear wet at this point.
- Stir risotto to combine all ingredients. You will notice that the risotto will begin to thicken and become creamy.
- Season with any additional sea salt and black pepper.
- Garnish with parmesan cheese and fresh herbs.
I love risotto, EXCEPT for having to stand and stir it forever. I love this oven-baked version and can’t wait to serve this to my family. This is a definite must-try for us this week. Thanks for the great recipe!
Same! You literally throw all of the ingredients into a pot and place in the oven. It was a game changer for me once I tried it this way.
LOVE that I can make this in the oven instead of the stovetop! I ended up using some homemade veg broth and parmesan and it was perfect.
So glad you liked it!
This oven baked risotto turned out so creamy and comforting! I love that it’s hands-off compared to the stovetop version, such an easy way to enjoy risotto at home.