Oven Baked Risotto So Easy

Effortlessly elevate your weeknight dinner game with this "Oven Baked Risotto So Easy" recipe—a foolproof, hands-off twist on the classic Italian favorite. Skip the constant stirring and let your oven do the work, delivering a creamy, perfectly cooked Arborio rice dish infused with the rich flavors of sautéed onions, garlic, and a splash of dry white wine. Baked to perfection with chicken or vegetable stock, this risotto is finished with a luxurious mix of butter and Parmesan cheese for an indulgent texture. Garnish with freshly chopped parsley for a burst of color and freshness, and serve up a restaurant-quality dish that’s ready in just 40 minutes. Perfect for busy home cooks, this one-pot wonder is a crowd-pleaser that pairs beautifully with roasted vegetables, grilled chicken, or a crisp green salad.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Chicken or vegetable stock
• 0.5 cups Dry white wine
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 Garlic cloves, minced
• 1 cup Parmesan cheese, grated
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped (optional)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.

Step 3

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

Step 4

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 5

Add the Arborio rice to the pan and stir to coat the grains in the oil, toasting them slightly for 1-2 minutes.

Step 6

Pour in the dry white wine and cook for a few minutes, stirring, until most of the wine has evaporated.

Step 7

Stir in the chicken or vegetable stock, salt, and black pepper. Mix well to combine.

Step 8

Cover the pan with a tight-fitting lid or aluminum foil. Transfer it to the preheated oven and bake for 30 minutes.

Step 9

Carefully remove the pan from the oven and uncover it. The risotto should be creamy and the liquid mostly absorbed.

Step 10

Stir in the unsalted butter and grated Parmesan cheese until fully melted and combined.

Step 11

Taste and adjust the seasoning with more salt and pepper, if needed.

Step 12

Garnish with fresh parsley, if desired, and serve immediately while warm.

Nutrition Facts

Serving size	1664.9 grams (1664.9g)

Amount per serving	% Daily Value*
Calories	1581

Total Fat 103.10g	132%
Saturated Fat 49.10g	246%
Polyunsaturated Fat 2.70g
Cholesterol 204mg	68%
Sodium 6003mg	261%
Total Carbohydrate 104.80g	38%
Dietary Fiber 3.50g	13%
Total Sugars 8.10g
Protein 47.40g	95%

Vitamin D 0IU	0%
Calcium 1011mg	78%
Iron 2mg	12%
Potassium 616mg	13%

*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: 60.4%

Protein: 12.3%

Carbs: 27.3%