Baked Risotto
This Baked Risotto Recipe makes it super easy to create a creamy, delicious dish with the perfect amount of flavor. Using the oven instead of stirring over the stove means you can kick back while it cooks! Perfect for a comforting weeknight dinner or to impress guests, this dish is a delightful twist on traditional risotto.
Ingredients
- 1 cup peas You can use frozen peas; no need to thaw them before adding
- 2 tablespoons olive oil (Butter or coconut oil are
- 1 cup Arborio rice Can substitute with Carnaroli or even quinoa for a gluten-free option
- 4 cups chicken or vegetable broth Use low-sodium broth for a healthier dish or homemade stock if available
- 1 small onion finely chopped (Shallots work great too)
- 2 cloves garlic minced (Or use garlic powder if you’re running low)
- 1 cup grated Parmesan cheese Feel free to swap in Pecorino Romano or nutritional yeast for a vegan version
- good alternatives)
- Salt and pepper to taste
- Fresh herbs like parsley or thyme for garnish optional
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). While that’s heating up, grab a large oven-safe pot or Dutch oven and put that on the stovetop over medium heat.
- Sauté the Aromatics: Drizzle in the olive oil (or butter, if you chose that route) and add the chopped onion. Sauté for about 2-3 minutes until it’s soft. Then stir in the minced garlic and sauté for another 30 seconds until it gets aromatic!
- Add the Rice: Now, add the Arborio rice into the pot and stir it around for about 1-2 minutes to toast it slightly. This step is essential because it brings out a nutty flavor that you’ll love!
- Pour in the Broth: Time to pour in that broth, and don’t hold back! Add in your peas now too. Stir well, and season everything with salt and pepper to taste.
- Bake, Bake, Bake: Cover the pot with a tight-fitting lid (or aluminum foil if you don’t have one) and pop it into your preheated oven. Let it bake for 30 minutes.
- Add Cheese and Finish Up: After 30 minutes, carefully take the pot out and stir in that Parmesan cheese. The risotto should be creamy and delicious! If it looks a bit dry, add a splash of broth to loosen it up. Two more minutes covered in the oven should do the trick, just to melt the cheese perfectly.
- Garnish and Serve: Once your baked risotto is ready, sprinkle fresh herbs on top if you’re feeling fancy! Serve it warm and enjoy the cozy goodness!