This Baked Risotto recipe turns an ordinarily labor-intensive dish into one that requires just a few minutes of hands-on time. The end result is still thick, creamy risotto with a ton of flavor! Serve as a side dish or main meal.
After making this baked risotto, I’m not sure that I will ever make risotto any other way. It’s SO easy. Unlike regular risotto that involves standing at the stovetop the entire time while gradually adding hot stock into the uncooked rice, this recipe starts and ends with just a few minutes of hands-on time but the oven really does most of the work.
This risotto recipe is made with aromatics like onion and garlic, parmesan, and chicken stock for a ridiculously good flavor. The end result is so smooth and creamy too, just the way a good risotto should be!
Helpful Tips
- Use hot chicken stock. It’s important to bring the chicken stock to a simmer BEFORE adding it to the rice. This allows it to begin cooking the rice and being absorbed immediately, instead of waiting for the oven to heat it up.
- No peeking. Resist the urge to remove the lid from the Dutch oven while the rice is cooking. I don’t check until the 40 minute mark because I want the steam and moisture to stay in the pan, cooking the rice.
- Stir don’t mash. Stirring the risotto at the end is what creates the ultra creamy texture, as it’s breaking down the starch in the rice. Don’t smoosh or mash the rice but keep stirring until the texture is thick and creamy.
Baked Risotto
Ingredients
- 4 tablespoons unsalted butter , cubed small, divided
- 1 small sweet onion , diced
- 1 clove garlic , minced
- 1 & 1/2 cups dry Arborio rice
- 5 cups simmering chicken stock (or broth), divided
- 1 cup freshly grated Parmesan cheese (plus shaved for serving)
- 1/2 cup dry white wine (see note)
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen baby peas (no need to thaw)
- pinch of red pepper flakes , for garnish
- Lemon zest , for garnish
Instructions
- Preheat oven to 350F.
- In a dutch oven or large heavy bottomed pot, add 1 tablespoon butter over medium-high heat. Once melted add in 1 small diced sweet onion and saute until softened, about 3 minutes. Add in 1 clove minced garlic and cook until fragrant, about 20 seconds.
- Add in 1 & 1/2 cups dry Arborio rice and stir for 1-2 minutes until lightly toasted.
- Pour in 4 cups hot chicken stock.
- Cover the pot and transfer to the oven. Bake for 40 to 45 minutes or until most of the liquid is absorbed and the rice is al dente.
- Remove from the oven, add the remaining 1 cup hot chicken stock.
- Add in 1 cup freshly grated Parmesan cheese, 1/2 cup dry white wine, 3 tablespoons butter, 2 teaspoons coarse salt, and 1 teaspoon freshly ground black pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
- Add 1 cup frozen baby peas and stir until heated through.
- Serve hot with some lemon zest, red pepper flakes, and shaved parmesan.
Video
Notes
Nutrition
Other Notes
What To Serve With Risotto
This creamy, cheesy risotto pairs well with many main entrees. I love to serve it with dishes like beef tenderloin, pork chops with apple glaze, and fish piccata. To me, risotto feels a bit fancy so I like it as an alternative to mashed potatoes.
Of course, baked risotto can also easily be enjoyed as an entree and meal all on its own. In that case, I like to start the meal with a side salad or Caesar salad.
How To Store & Reheat Leftovers
- Fridge. Store leftover baked risotto in an airtight container in the fridge for up to 4 days.
- Reheat. Reheat leftovers in the microwave or on the stovetop. You may need to add a splash of chicken stock if it has thickened too much or dried out (especially reheating on the stovetop.)
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
* this recipe is slightly adapted from the fabulous Ina Garten
Love this! Thank you so much for sharing.