Easy, Baked Risotto (Minimal Stirring Required!)
This no-stir oven-baked risotto is creamy, comforting, and effortlessly elegant—no constant stirring required, just a simple method with restaurant-quality results. Pair this with this Pistachio Crusted Salmon and Sautéed Asparagus for an easy and impressive date night dinner.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
Ingredients
- 2 tablespoons olive oil plus some to garnish
- 1 small yellow onion finely chopped
- ½ teaspoon kosher salt plus more as needed
- 1 ½ cups arborio rice
- 4 cups chicken stock or vegetable stock warmed, divided (plus more as needed)
- ½ cup dry white wine or stock with 1 tablespoon white wine vinegar
- ¾ cup grated parmesan cheese plus more to garnish
- 2 tablespoons unsalted butter
Optional for finishing:
- lemon zest to brighten the dish
- Fresh herbs: Italian parsley or chives chopped
- Freshly cracked black pepper to taste
Instructions
- Preheat your oven to 350°F (190°C) and adjust rack to the center position.
- Warm the stock: Add the stock to a 4-quart saucepan and set over low heat to gently warm.
- Sauté the onions: In a Dutch oven or oven-safe saucepan with a lid, heat the olive oil over medium heat. Add the onions and salt, cook until soft and translucent, about 8-10 minutes.
- Toast the rice: Stir in the arborio rice and cook for 1–2 minutes to coat with the onions and lightly toast.
- Add stock & bake: Stir in 3 cups of the warm stock. Then cover and transfer to the oven. Bake for 30–35 minutes, until the rice is tender and the liquid is mostly absorbed. Add the wine to the remaining stock on the stove, cover it, and keep it warm while the risotto cooks.
- Stir it up: Remove the risotto from the oven and set it on the stove over low heat. Add the warmed wine and stock, Parmesan cheese, and butter. Stir rapidly until creamy and glossy, and the rice is cooked through, about 2-4 minutes (workout time!). Add a splash more of stock (or water) if you want it a touch looser. Taste and adjust seasoning as needed.
- Serve: Spoon into shallow bowls and finish with fresh parsley, lemon zest, extra Parmesan cheese, and a nice drizzle of good-quality olive oil. Then, serve and enjoy!
Notes
- 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.
Nutrition
Calories: 582kcalCarbohydrates: 74gProtein: 17gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 39mgSodium: 966mgPotassium: 407mgFiber: 3gSugar: 5gVitamin A: 345IUVitamin C: 3mgCalcium: 186mgIron: 4mg
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