Oven Baked Risotto Several Variations
Transform your weeknight dinners with this effortless and customizable Oven-Baked Risotto recipe, perfect for busy cooks craving restaurant-quality comfort food at home. This one-pot wonder features creamy Arborio rice simmered in savory chicken or vegetable stock, enhanced with a touch of white wine (if desired) and finished with velvety butter and Parmesan cheese for ultimate indulgence. Choose from delicious variations like Lemon & Herb, Parmesan & Spinach, or Tomato & Basil to suit your taste—or create your own culinary masterpiece using fresh add-ins like mushrooms, cherry tomatoes, or baby spinach. With just 10 minutes of prep and your oven doing the hard work, this no-stir risotto is an easy, foolproof way to impress your family or guests with minimal effort. Perfect as a main course or elegant side dish, it’s a versatile recipe you'll return to time and time again.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 0.5 cups Dry white wine (optional)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Butter
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Pepper
- 1 cup Optional add-in: Mushrooms, sliced
- 2 tablespoons Optional add-in: Lemon juice
- 0.25 cups Optional add-in: Fresh basil leaves, chopped
- 2 cups Optional add-in: Baby spinach
- 1 cup Optional add-in: Cherry tomatoes, halved
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in an oven-safe pot or Dutch oven over medium heat.
Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the garlic and cook for another minute.
Add the Arborio rice, stirring frequently for 1-2 minutes to lightly toast the grains.
Pour in the white wine (if using) and cook until most of the liquid is absorbed.
Stir in the stock, salt, and pepper. If adding mushrooms, include them at this stage.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 30 minutes or until the rice is tender, stirring once halfway through.
Remove the pot from the oven and stir in the butter and Parmesan cheese until creamy.
Choose your preferred variation and mix in additional ingredients. For Lemon & Herb: Add lemon juice and fresh basil. For Parmesan & Spinach: Stir in fresh spinach until wilted. For Tomato & Basil: Add halved cherry tomatoes and additional basil.
Taste and adjust seasoning with more salt or pepper if needed.
Serve warm and enjoy your customized oven-baked risotto.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 711 mg | 55% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1965 mg | 42% | |
*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.
