Easy Baked Risotto

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 12/15/21
Easy Baked Risotto

The Spruce / Julia Estrada
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
249 Calories
14g Fat
23g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 249
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 28%
Cholesterol 29mg 10%
Sodium 1432mg 62%
Total Carbohydrate 23g 9%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 8g
Vitamin C 1mg 6%
Calcium 164mg 13%
Iron 1mg 8%
Potassium 129mg 3%
*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 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.

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Ingredients

  • 2 tablespoons olive oil

  • 1 medium 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 freshly ground black pepper

  • 1 cup grated Parmesan cheese

  • 2 tablespoons butter

Steps to Make It

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

    Ingredients for easy baked risotto

    The Spruce / Julia Estrada

  2. 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.

    Onions and garlic in a saucepan

    The Spruce / Julia Estrada

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

    Rice, onions, and garlic in a 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 along with 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 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.

    Risotto in a saucepan with a wooden spoon

    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 on a wooden spoon

    The Spruce / Julia Estrada

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.

Variations

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.