Oven-Baked Risotto Recipe

Name: Oven-Baked Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/4 cup finely chopped onion; 3/4 cup arborio rice; 1/4 cup dry white wine (optional); 2 - 2 1/4 cups hot water, divided (use more water if you omit the wine); 1/2 cup canned low sodium chicken broth; 3/4 teaspoon coarse salt; 1/8 teaspoon fresh ground pepper; 1 tablespoon unsalted butter; 1/4 cup freshly grated parmesan cheese; 2 tablespoons finely chopped fresh flat-leaf parsley (optional)

Servings: persons

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup arborio rice
1/4 cup dry white wine (optional)
2 - 2 1/4 cups hot water, divided (use more water if you omit the wine)
1/2 cup canned low sodium chicken broth
3/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley (optional)

1
Preheat oven to 425u00b0.
2
In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
3
Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
4
Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
5
Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
6
Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
7
Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
8
Remove from oven.
9
Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
10
Serve immediately.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/4 cup finely chopped onion, 3/4 cup arborio rice, 1/4 cup dry white wine (optional), and more.

Yes, Oven-Baked Risotto falls under the Soups & Stews 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.

Oven-Baked Risotto

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