|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 1mg||6%|
|*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.|
Baked risotto is a super-easy way to make this delectable recipe, removing all the traditional labor associated with cooking risotto on the stovetop: stirring, adding stock, and then stirring again. The recipe starts on the stovetop, but because the rice is basically finished in the oven, it's an almost entirely hands-off cooking process.
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.)
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.
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
6 cups chicken broth
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
2 tablespoons butter
Steps to Make It
Gather the ingredients. Heat the oven to 400 F.
In a heavy, ovenproof 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.
Add the rice; cook and stir for 4 to 5 minutes longer.
Add the broth, basil, salt, and pepper and bring to a simmer, stirring frequently.
Cover the pan with foil, then add the lid. Place in the oven.
Bake for 20 minutes, then carefully remove from the oven, remove the lid and foil, and stir thoroughly.
Return the foil and lid and place back in the oven.
Bake 5 minutes longer. Test the rice to see if it's done; it should be slightly firm in the center. If the rice isn't done, cover and return to the oven and bake 5 to 10 minutes longer.
When the rice is done, stir in the cheese and butter. Cover and let stand for 5 minutes before serving.
Can risotto be made ahead and reheated?
If you want to make risotto ahead of time, your best bet is to parcook it, or partially cook it. Otherwise, when you cook it completely and then reheat it, it will become mushy. Cook the risotto through Step 6, until the rice is 75 percent cooked. Cool it rapidly by spreading it on a baking sheet and then transfer to a sealed container to the freezer. Defrost in the refrigerator and then finish cooking it the oven with a little bit of stock if needed, about 1/4 to 1/2 cup. Return to the oven and proceed with the recipe as directed.
Risotto is a blank slate, and there are many ways to customize this baked dish. Add cooked ingredients at the very end, during the last 5 to 10 minutes of cooking.
- Chopped ham or sausage, along with thawed frozen baby peas.
- Chopped chicken, salmon, or tender shrimp.
- Steamed asparagus and green beans are great, along with sautéed mushrooms.
- Baby spinach or arugula can be tossed in at the very end and the heat of the risotto will gently wilt it.
- Swirl in some pesto at the end, add some chopped toasted pine nuts, chopped olives, or grated lemon zest.
- Garnish with fresh herbs such as thyme, basil, or parsley.
How to Store Baked Risotto
The risotto will keep in the refrigerator in a sealed container for up to five days if it's plain or contains vegetables; it will be good for three days if you have added meat to it.
Reheat on the stovetop in a pan over low heat with a little bit of oil or butter until heated through (to prevent it from sticking). Risotto does not freeze well.