Oven Baked Risotto
Discover the ultimate comfort food made simple with this Oven Baked Risotto, a no-stir take on the classic Italian dish. Perfectly creamy and delicious, this recipe transforms Arborio rice into a luxurious blend of flavors with minimal effort. Sautéed onion and garlic lay the aromatic foundation, enriched by a splash of dry white wine and a hint of Parmesan cheese for velvety richness. Instead of the labor-intensive stovetop stirring, this risotto bakes in the oven, allowing the chicken or vegetable broth to be absorbed evenly in just 25 minutes. Finished with a touch of butter and a garnish of fresh parsley, it’s an elegant, foolproof side or main dish for any occasion. Ideal for busy weeknights or dinner parties, this one-pot wonder promises gourmet results with an easy, hands-off approach.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable broth
- 0.5 cups Dry white wine
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 0.75 cups Parmesan cheese, grated
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In an oven-safe Dutch oven or large, heavy pot, heat the olive oil over medium heat on the stovetop.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice to the pot, stirring for 1-2 minutes to coat the grains in the oil and lightly toast them.
Pour in the white wine and cook for 2-3 minutes, stirring occasionally, until most of the wine has been absorbed.
Stir in the broth, salt, and black pepper. Mix well to evenly distribute the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for 25 minutes, stirring once halfway through cooking.
Carefully remove the pot from the oven and return it to the stovetop.
Stir in the butter and grated Parmesan cheese until melted and the risotto becomes creamy.
Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with fresh parsley and a sprinkling of extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 6602 mg | 287% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.0 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 809 mg | 62% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 822 mg | 17% | |
*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.
