Easy Baked Risotto

Easy Baked Risotto

The Spruce / Julia Estrada

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
431 Calories
13g Fat
64g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 431
% Daily Value*
Total Fat 13g 17%
Saturated Fat 6g 28%
Cholesterol 22mg 7%
Sodium 987mg 43%
Total Carbohydrate 64g 23%
Dietary Fiber 2g 8%
Protein 14g
Calcium 228mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baked risotto is a super easy way to make this delectable main dish recipe. You'll need an ovenproof saucepan for this easy Italian risotto. When you stir it, be sure to stir from the bottom because the rice has a tendency to sink and stick. And be sure to use an oven mitt when you grab onto the hot handle! We speak from hard experience.

There are many things that you can add to the risotto. For instance, it's delicious with chopped ham and thawed frozen baby peas. You could also add some cooked chopped chicken or salmon, or tender shrimp. Other veggies that would be good include asparagus and green beans.

All you need to serve with this recipe is a green salad drizzled with a creamy vinaigrette and some toasted garlic bread. A glass of white wine completes the meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 cups arborio or long-grain white rice
  • 6 cups chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Easy Baked Risotto ingredients

    The Spruce / Julia Estrada

  2. In a heavy oven-proof saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and garlic; sauté and stir for 4 to 5 minutes until translucent.

    onions and garlic in a saucepan

    The Spruce / Julia Estrada

  3. Add the rice; cook and stir for 4 to 5 minutes longer.

    rice added to the onions and garlic in the saucepan

    The Spruce / Julia Estrada

  4. Add the broth, basil, salt, and pepper and bring to a simmer, stirring frequently.

    broth, basil, salt, and pepper added to the rice in the saucepan

    The Spruce / Julia Estrada

  5. Cover the pan with foil, then add the lid. Place in the oven.

    pan covered with foil and a lid

    The Spruce / Julia Estrada

  6. Bake for 20 minutes, then carefully remove from the oven, remove the lid and foil, and stir thoroughly.

    risotto cooking in a saucepan

    The Spruce / Julia Estrada

  7. Return the foil and lid and place back in ​the oven.

    pot covered with foil and a lid

    The Spruce / Julia Estrada

  8. Bake 5 minutes longer. Test the rice to see if it's done; it should have a slight firmness in the center. If the rice isn't done, cover and return to the oven and bake 5 to 10 minutes longer.

    risotto in a saucepan

    The Spruce / Julia Estrada

  9. When the rice is done, stir in the cheese and butter. Cover and let stand for 5 minutes before serving.

    Easy Baked Risotto

    The Spruce / Julia Estrada