Easy, Creamy Oven-Baked Risotto (Minimal Stirring Required!)

If you’ve ever stood over the stove, gently stirring risotto for what feels like forever, I have great news: you don’t have to. This no-stir risotto is creamy, comforting, without the hands-on fuss. It starts with sautéed onions (because depth of flavor is important), and finishes with a generous swirl of white wine, butter, and Parmesan cheese that makes the whole dish feel restaurant-worthy and oh-so comforting.

I love risotto because it’s endlessly versatile. It's perfect as a cozy base for fresh spring peas and herbs, or topped with shrimp for a tasty seafood dinner.

Happy easy cooking!

Ingredients Notes

• Olive oil: For sautéing the onions and toasting the rice—olive oil brings a savory richness, but you can use butter here if you want to make this extra decadent.
• Yellow onion: Gently sautéed until soft and sweet.
• Arborio rice: A short-grain rice that’s high in starch—this is the secret to that signature creamy texture without needing cream. This rice is easy to find in well-stocked grocery stores.
• Chicken stock or vegetable stock: The liquid base that infuses the rice with savory depth as it bakes. A good-quality, flavorful stock makes a big difference- try using homemade chicken stock.
• Kosher salt & freshly cracked black pepper: Enhances the natural flavors of the ingredients. Only season a little as you go, then finish to taste at the end.
• Dry white wine: Stirred in after baking to brighten the dish and balance the richness. Choose something crisp and drinkable. I like to use a light Chardonnay.
• Parmesan cheese: Adds salty, umami goodness and helps create a velvety finish.
• Unsalted butter: Folded in at the end for glossy texture and a hit of richness.
• Optional garnishes: Lemon zest, a squeeze of lemon juice, or a sprinkle of fresh herbs like parsley, chives, or tarragon for brightness and color.

How to Make Risotto in the Oven

Preheat your oven to 350°F (190°C).

Sauté the onions: In a Dutch oven or oven-safe saucepan with a lid, heat the olive oil or butter over medium heat. Add the onions and cook until soft and translucent.

Toast the rice: Stir in the arborio rice and cook to coat the grains and lightly toast them. Add stock & bake: Stir in the warm stock and season with a touch of salt.

Finish it off: Remove from the oven. Stir in the white wine, Parmesan, and butter until creamy and glossy for 2-4 minutes. Add a splash of warm stock if you want it looser. Taste and adjust seasoning.

Serve: Spoon into shallow bowls and finish with herbs, lemon zest, a nice glug of olive oil, and some extra cheese!

Variations:

Stir these at the end after you stir in the wine, cheese, and butter:

Spring Vegetable Risotto

• 1 cup blanched or frozen peas
• 1 bunch asparagus, trimmed and cut into 1” pieces (lightly sautéed or steamed).
• Zest of 1 lemon
• 2 tablespoons chopped fresh tarragon or chives

Alternatively, try using this asparagus with mushrooms recipe to finish this risotto. So good!

Shrimp Risotto

1. Sear 8 large shrimp in butter or olive oil until just cooked and golden. Check out this seared shrimp post for details.
2. Stir in:
3. Zest of 1 lemon, 2 tablespoons chopped parsley and a small pinch of red pepper flakes (optional)
4. Top each bowl of risotto with the seared shrimp and an extra drizzle of good olive oil. Easy weeknight heaven.

Storing and Freezing Risotto

• To store: Let the risotto cool completely, then transfer it to an airtight container. It's good in the fridge for up to 4 days.
• To reheat: Add a splash of stock, water, or milk before gently reheating on the stovetop or in the microwave. Stir until creamy again—don’t skip the liquid.
• To freeze: While risotto is best fresh, you can freeze it in a pinch. Portion into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating with added liquid to revive the texture.

Recipe