Creamy Oven Baked Risotto
Transform your weeknight dinners with this effortless Creamy Oven Baked Risotto, a no-stir method that delivers velvety, restaurant-quality risotto right from your oven. Featuring Arborio rice gently simmered in a luscious blend of chicken or vegetable stock, dry white wine, and aromatic garlic and shallots, this recipe offers layers of rich, savory flavor. A finishing touch of Parmesan cheese, heavy cream, and butter ensures an irresistibly creamy texture, while fresh parsley adds a burst of brightness. Ready in just 40 minutes with minimal hands-on time, this foolproof baked risotto is perfect for impressing guests or indulging in a cozy night at home. Pair with grilled chicken or roasted vegetables for a complete meal that’s as easy as it is elegant. Keywords: creamy oven baked risotto, easy risotto recipe, no-stir risotto, weeknight dinner ideas, Parmesan risotto, one-pot meal.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 3 tablespoons Unsalted butter
- 2 small Shallots
- 2 units Garlic cloves
- 0.75 cups Parmesan cheese, grated
- 0.25 cups Heavy cream
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Finely dice the shallots and mince the garlic cloves.
In a large oven-safe skillet or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat.
Add the diced shallots and cook for 2-3 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice to the skillet and stir well to coat the grains in butter and oil. Toast the rice for 2-3 minutes until lightly golden and fragrant.
Pour in the white wine and stir, letting it simmer until almost fully absorbed, about 1-2 minutes.
Add the stock, salt, and black pepper. Stir to combine, then bring the mixture to a gentle simmer.
Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
Bake for 25-30 minutes, or until the rice is tender and most of the liquid has been absorbed.
Carefully remove the skillet from the oven and stir in the remaining tablespoon of butter, grated Parmesan cheese, and heavy cream until creamy and fully combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish the risotto with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 6868 mg | 299% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 801 mg | 62% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
