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A black spoon in a bowl of baked risotto
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Baked Risotto

This Baked Risotto recipe is so much easier than the traditional way of making risotto, but with the same great creamy, flavorful results!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: baked risotto
Servings: 6 people

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.
    Garlic and onion sauteed in a pan
  • Add in 1 & 1/2 cups dry Arborio rice and stir for 1-2 minutes until lightly toasted.
    Rice browning in a pan
  • Pour in 4 cups hot chicken stock.
    Broth added to rice and aromatics in a pot
  • 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.
    A wooden spoon stirring brown into rice
  • 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.
    Parmesan cheese added to cooked rice in a pot
  • Add 1 cup frozen baby peas and stir until heated through.
    A wooden spoon stirring peas into risotto
  • Serve hot with some lemon zest, red pepper flakes, and shaved parmesan.
    Overhead view of a pot of baked risotto

Video

Notes

Arborio rice. This is a medium-grain rice that's traditionally used in risotto. Do not try to use regular white rice or any other type of rice for this recipe as it won't deliver proper results.
Omit the wine. If you don't cook with alcohol, you can replace it with more chicken stock, keeping in mind that the overall flavor of the dish won't be as deep or robust.
Use vegetable stock. If you need this dish to be vegetarian, the chicken stock can be easily be replaced with vegetable stock.

Nutrition

Calories: 443kcal | Carbohydrates: 57g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 1361mg | Potassium: 426mg | Fiber: 3g | Sugar: 8g | Vitamin A: 571IU | Vitamin C: 13mg | Calcium: 179mg | Iron: 3mg