Easy Baked Risotto
Creamy, comforting, and effortlessly elegant, this Easy Baked Risotto is the perfect hassle-free take on a classic dish. Skip the constant stirring and oven-bake your risotto to perfection in just 35 minutes! Made with simple ingredients like arborio rice, dry white wine, and Parmesan cheese, this one-pot recipe delivers rich flavor with minimal effort. The sautéed onions and garlic provide a flavorful base, while a splash of wine and a creamy finish of melted Parmesan elevate this dish to gourmet status. Serve this weeknight-friendly risotto as a satisfying main course or a sophisticated side dish, garnished with fresh parsley for a burst of color and brightness. Whether for a cozy family dinner or an impressive gathering, this baked risotto recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups chicken or vegetable stock
- 0.75 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
In an oven-safe, heavy-based pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the arborio rice and cook for 2 minutes, stirring constantly, to toast the rice slightly.
Pour in the white wine and stir. Cook for 2-3 minutes until most of the wine has evaporated.
Add the chicken or vegetable stock, salt, and pepper. Stir everything together to combine.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Bake the risotto for 25 minutes, stirring halfway through to ensure even cooking.
Remove the pot from the oven and add the grated Parmesan cheese. Stir until the cheese has melted and the risotto is creamy. If the risotto is too thick, add a splash of warm stock or water to reach your desired consistency.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley and serve hot. Enjoy your easy baked risotto!
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 6842 mg | 297% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 640 mg | 14% | |
*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.
