Easy Oven Risotto
Indulge in the ultimate comfort food with this *Easy Oven Risotto*, a no-fuss version of the classic Italian dish that's perfect for busy weeknights or elegant dinner parties. This creamy, flavorful risotto is baked to perfection, saving you from the constant stirring of traditional stovetop methods. Arborio rice combines with chicken or vegetable broth, a splash of dry white wine, and aromatic garlic and onion for a rich and savory base, while Parmesan cheese and butter create a luscious, velvety texture. With just 10 minutes of prep and 35 minutes of cooking time, this simple yet sophisticated dish serves a crowd and comes out perfectly every time. Garnish with fresh parsley for a pop of color and freshness. Whether you're a seasoned cook or a kitchen novice, this easy baked risotto recipe will become a staple on your menu!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 3 cups Chicken or vegetable broth
- 0.5 cup Dry white wine
- 2 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In an oven-safe medium pot or Dutch oven, heat the olive oil over medium heat on the stovetop.
Add the chopped onion and sauté for about 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
Pour in the white wine and stir, letting it simmer until mostly absorbed, about 2 minutes.
Add the chicken or vegetable broth, salt, and pepper, stirring to combine.
Cover the pot with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
Bake for 30 minutes, or until the broth is mostly absorbed and the rice is tender.
Carefully remove the pot from the oven (it will be hot!) and remove the lid.
Stir in the butter and grated Parmesan cheese until fully melted and the risotto becomes creamy.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3871 mg | 168% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 540 mg | 11% | |
*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.
