Oven-Baked Risotto Recipe

Yields: 4 servings
Prep time: 10 minutes
Cook time: 35-40 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1-2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4-5 cups warm chicken or vegetable broth (low sodium is best)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste

Customization Options:

  • Mushrooms: Sauté sliced mushrooms with the onions.
  • Protein: Add cooked shredded chicken, diced pancetta, or shrimp.
  • Veggies: Stir in frozen peas, spinach, or roasted vegetables at the end.
  • Herbs: Freshly chopped parsley or a dollop of pesto at the end adds vibrancy.

Instructions

  • Preheat oven: Preheat your oven to 375°F (190°C).
  • Sauté: Heat the olive oil in a large oven-safe pot or Dutch Oven over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for another minute.
  • Toast rice: Add the Arborio rice to the pot and stir continuously for 1-2 minutes until slightly toasted.
  • Deglaze & add broth: Pour in the white wine and cook until it’s mostly absorbed. Gradually add the warm broth, one cup at a time, stirring frequently. Allow each cup to mostly absorb before adding the next.
  • Bake: Cover the pot with a tight-fitting lid (or foil if no lid) and bake in the preheated oven for about 25 minutes, or until most of the liquid is absorbed and the rice is tender but still has a slight bite.
  • Finish: Remove the pot from the oven. Stir in the grated Parmesan cheese, butter, salt, and pepper. Let stand for a few minutes before serving. Taste and adjust seasoning if needed.
  • Serve: Serve immediately with additional Parmesan cheese and any of your desired customizations.

Tips:

  • Warm broth: Using warm broth ensures the cooking process isn’t interrupted, leading to creamier risotto.
  • Don’t overcook: Risotto should be creamy with a slightly firm center in each grain.
  • Stirring: Stirring is essential initially, but you need some undisturbed time in the oven for the creamy texture to develop.
  • Choice of pot: A heavy-bottomed pot distributes heat more evenly, leading to better results.

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