Baked Risotto Recipe

Name: Baked Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing the pan; 2 cups marinara or tomato-basil sauce; 1 cup Arborio rice; 3 tablespoons unsalted butter, at room temperature; 1/4 cup all-purpose flour; 1 1/4 cups whole milk, at room temperature; 1/4 teaspoon kosher salt; 1/8 teaspoon ground nutmeg; 1/2 cup plus 1/3 cup grated Parmesan; 4 ounces thinly sliced prosciutto, coarsely chopped; 1 cup frozen peas, thawed; 4 large eggs, at room temperature, beaten; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup plain breadcrumbs

Servings: persons

Butter, for greasing the pan
2 cups marinara or tomato-basil sauce
1 cup Arborio rice
3 tablespoons unsalted butter, at room temperature
1/4 cup all-purpose flour
1 1/4 cups whole milk, at room temperature
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/2 cup plus 1/3 cup grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
1 cup frozen peas, thawed
4 large eggs, at room temperature, beaten
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup plain breadcrumbs

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan.
3
Wrap the outside of the pan with foil.
4
For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally.
5
Reduce the heat to a simmer and cook for 6 minutes.
6
Remove the pan from the heat and set aside to cool.
7
For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat.
8
Add the flour and whisk until smooth, 1 to 2 minutes.
9
Gradually add the milk, whisking constantly to prevent lumps.
10
Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes.
11
Remove the pan from the heat and stir in the salt and nutmeg.
12
For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl.
13
Slowly mix in the eggs, salt and pepper.
14
Pour the mixture into the prepared springform pan and cover with foil.
15
Place in a shallow roasting pan.
16
Add enough hot water to come halfway up the side of the springform pan.
17
Bake for 1 hour.
18
Preheat the broiler.
19
Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs.
20
Broil just enough to melt the cheese and create a crispy crust, about 2 minutes.
21
Cool for 15 minutes.
22
Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge.
23
Remove the sides of the pan.
24
Cut into wedges and serve.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Butter, for greasing the pan, 2 cups marinara or tomato-basil sauce, 1 cup Arborio rice, 3 tablespoons unsalted butter, at room temperature, and more.

Yes, Baked Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions