Oven Baked Parmesan and Garlic Risotto
Indulge in the creamy, comforting flavors of Oven Baked Parmesan and Garlic Risotto, a foolproof twist on a classic Italian favorite. This one-pot wonder combines the rich nuttiness of Parmesan with the aromatic warmth of garlic, all baked to perfection for a hands-off cooking experience. Using Arborio rice, dry white wine, and a luscious blend of butter and heavy cream, this risotto achieves its signature creamy consistency without constant stirring. Perfect for busy weeknights or elegant dinner parties, it comes together in just under 45 minutes, making it both decadent and effortless. Finished with a sprinkle of fresh parsley and extra cheese, this dish is a true celebration of bold flavors and simple techniques. Ideal as a side dish or a main course, it pairs beautifully with roasted vegetables or grilled chicken for an unforgettable meal.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 0.5 cups Dry white wine
- 4 cups Chicken or vegetable stock
- 0.25 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large, oven-safe pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the minced garlic and saute until fragrant, about 1 minute.
Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
Pour in the white wine and cook, stirring, until the wine is mostly absorbed, about 2-3 minutes.
Add the chicken or vegetable stock, salt, and pepper, stirring to combine. Cover the pot with a lid or tightly with foil.
Place the pot in the preheated oven and bake for 25 minutes, or until the liquid is mostly absorbed and the rice is tender.
Carefully remove the pot from the oven and stir in the remaining tablespoon of butter, heavy cream, and Parmesan cheese until the risotto becomes creamy.
Taste and adjust seasonings with additional salt and pepper, if needed.
Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan, if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 194 mg | 4% | |
*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.
