This easy risotto recipe is perfectly cooked, deliciously creamy, and is a great accompaniment to just about any main dish. I first saw this oven-baked risotto recipe in A Cook’s Guide by Donna Hay. It went straight to the top of my to-do list of things to try from that book! Most recipes I’ve seen for risotto have been made in the traditional way on the stovetop, and they can require a lot of work. I already have an Instant Pot Risotto recipe that is a great last minute option, but I was interested to see what it was like when baked in the oven. After making this creamy risotto for the first time, I am pleased to report that it is both simple and delicious! There’s no constant stirring like with stovetop risotto and no gradually adding broth to it ladle by ladle. Simply add rice. Broth. Quick stir. Tin foil. Pop it into the oven and leave it for 40 minutes! Serve hot with Slow Cooker Chicken Breast, Easy Turkey Meatloaf or Sweedish Meatballs and a salad for a perfect meal at your next dinner party.
Ingredients Needed:
Chicken Broth: I use a low-sodium broth so I can better control the salt content of this dish. If you use salted broth, simply reduce the added salt. Arborio Rice: risotto is traditionally made with Arborio rice, although you can use whole-grain rice if you need to! Butter: use unsalted butter. Use olive oil to make this recipe dairy-free. Salt & Pepper: kosher salt and freshly ground black pepper will enhance the flavors, add the specified amount then add to taste once it is cooked. Cheese: (optional) grated parmesan cheese is delicious in risotto, you could use another type in a pinch.
How to Make Baked Risotto
This baked risotto is quick and easy to make. Full instructions are included in the recipe card below.
Tips and Notes
You don’t need to rinse the rice before cooking it like I normally would. The starchiness is part of what gives this risotto its creamy consistency. Check the risotto halfway through baking to check it hasn’t dried out. You may need some additional broth or a splash of water if it is getting dry. You can cook this risotto in a dutch oven or casserole dish, it just needs to be ovenproof. Keep in mind that a smaller, deeper dish will require a slightly longer cook time, whereas a large, shallow dish will cook more quickly.
Baked Risotto Variations
Bacon. Add some crispy bacon (try Air Fryer Bacon or see How to Cook Bacon in the Oven) for a delicious smoky flavor and great added texture. Sausage. Slice some Italian or smoked sausage and stir it into the uncooked rice mixture to make a one-pot meal. Veggies. Add veggies like chopped onion or mushrooms to the dish before baking it for added nutrients. Lemon. Squeeze some lemon juice into the risotto or garnish with lemon zest for a citrusy boost. Herbs. Add some herbs like basil, parsley, or thyme. Pair the flavorings with your main dish. Cheese. Use different cheeses like mascarpone, mozzarella, or strong cheddar cheese. Wine. Substitute white wine for 1 or some of the cups of chicken broth before cooking it in the oven.
Serving Suggestions
Garnish with finely chopped green onion, or chopped fresh herbs and a lemon wedge. Garnish with finely chopped green onion, or chopped fresh herbs and a lemon wedge. Make these Tuscan Chicken Breasts or this Creamy Tomato Basil Chicken to serve with your risotto. Vegetables like asparagus or brussels sprouts go well with risotto, or try these Air Fryer Green Beans, Air Fryer Broccoli, or this mix or Roasted Vegetables to make it into a fuller meal!
More Side Dish Recipes to Try
Recipe from Donna Hay’s A Cook’s Guide
3 Ingredient Boursin Pasta
Slow Cooker Creamy Tomato Soup (with hidden veggies!)
Grape Salad Recipe
Dill Pickle Pasta Salad
Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
