Easy Oven Risotto

Indulge in the ultimate comfort food with this *Easy Oven Risotto*, a no-fuss version of the classic Italian dish that's perfect for busy weeknights or elegant dinner parties. This creamy, flavorful risotto is baked to perfection, saving you from the constant stirring of traditional stovetop methods. Arborio rice combines with chicken or vegetable broth, a splash of dry white wine, and aromatic garlic and onion for a rich and savory base, while Parmesan cheese and butter create a luscious, velvety texture. With just 10 minutes of prep and 35 minutes of cooking time, this simple yet sophisticated dish serves a crowd and comes out perfectly every time. Garnish with fresh parsley for a pop of color and freshness. Whether you're a seasoned cook or a kitchen novice, this easy baked risotto recipe will become a staple on your menu!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 3 cups Chicken or vegetable broth
• 0.5 cup Dry white wine
• 2 tablespoons Unsalted butter
• 0.5 cup Parmesan cheese, grated
• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In an oven-safe medium pot or Dutch oven, heat the olive oil over medium heat on the stovetop.

Step 3

Add the chopped onion and sauté for about 3-4 minutes, or until softened and translucent.

Step 4

Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.

Step 5

Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.

Step 6

Pour in the white wine and stir, letting it simmer until mostly absorbed, about 2 minutes.

Step 7

Add the chicken or vegetable broth, salt, and pepper, stirring to combine.

Step 8

Cover the pot with a tight-fitting lid or aluminum foil and transfer to the preheated oven.

Step 9

Bake for 30 minutes, or until the broth is mostly absorbed and the rice is tender.

Step 10

Carefully remove the pot from the oven (it will be hot!) and remove the lid.

Step 11

Stir in the butter and grated Parmesan cheese until fully melted and the risotto becomes creamy.

Step 12

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 13

Serve immediately, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	1246 grams (1246.0g)

Amount per serving	% Daily Value*
Calories	948

Total Fat 52.30g	67%
Saturated Fat 24.70g	123%
Polyunsaturated Fat 1.30g
Cholesterol 102mg	34%
Sodium 3871mg	168%
Total Carbohydrate 75.80g	28%
Dietary Fiber 3.20g	11%
Total Sugars 7.60g
Protein 27.50g	55%

Vitamin D 0IU	0%
Calcium 560mg	43%
Iron 2mg	13%
Potassium 540mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 12.4%

Carbs: 34.3%