The last time I made risotto, I caught my 4 year old trying to give the cat a haircut.
You see?
This is what happens when you decide to make risotto at 5 o’clock on a weeknight. You become a slave to the stove, frantically stirring away while your kids try to pull a fast one on you (the cat survived). What was I thinking?! Gone are the days my friends.
This is baked risotto.
No stirring, no babysitting. Your oven does all of the work.
All you need is a Dutch oven and a couple of basic ingredients to get started. I flavor my risotto with leeks, however a small onion or maybe some shallots would work as well. Give them a quick sauté, and then add your aborio rice. Cover with liquid and bake for 45 minutes. Because of the natural starches, there is no need to douse it in extra butter and cream. The result is a rich and oozy risotto rival to any restaurant.
Boring you say? But wait- think of the possibilities…
• Blistered cherry tomatoes with baby artichokes + torn mozzarella •
• Portobello mushrooms with shredded chicken + herbs •
While your risotto is in the oven, use that time to whip up a quick topping if you want. I used the leftovers from our Superbowl antipasti platter (yes, that’s how we roll) to make the first dish. For the second version, I combined bits and pieces of leftover roast chicken with sautéed mushrooms.
Then I threw it all together in one pot just because I was curious… it was so good!
One last thing- when your risotto comes out of the oven it will be quite liquid, which is how it’s supposed to be. If you prefer a bit thicker, just let it sit so that the rice can absorb additional moisture. You can easily correct the texture with more or less liquid according to your liking.
Dust with parmesan cheese and you’ve got yourself a feast!
simple baked risotto
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4-6
Ingredients
- 1 tbsp. olive oil
- 1 c. sliced leeks (white + light green parts only) or 1 onion, diced
- 1 1/2 c. aborio rice
- 1/3 c. dry white wine
- 5 c. chicken stock, divided + more to taste
- 1/2 c. grated parmesan cheese
- 1 tbsp. butter
- salt + pepper
Instructions
- Preheat the oven to 350 F.
- In a large Dutch oven, warm the olive oil over low heat.
- Add the sliced leeks and saute until soft, but not colored about 5-10 minutes. If the leeks start to catch on the bottom of the pot, lower your heat and add a splash of water to loosen.
- Add the rice and stir thoroughly.
- Pour in the wine and cook until the liquid has evaporated.
- Add 4 1/2 cups of chicken stock.
- Cover and place into the oven on the center rack. Bake for 45 minutes.
- Remove the risotto from the oven. Add the remaining 1/2 cup of chicken stock, parmesan cheese, and butter and stir frequently for about 1-2 minutes. The texture should be oozy, not stiff. Add extra stock if necessary.
- Season with salt and pepper. Sprinkle with extra parmesan cheese to taste.
- Serve right away.
Comments
KP says
I love this recipe and have made it many times over the years! Always turns out delicious, way easier to make than the usual way when you have small children. But even if I didn’t I’d still make it this way because it turns out so well!
★★★★★
Est says
The liquid amount makes sense here, I guess there is a mistake in your book about the stock quantity (1,2 l stock for 950 g rice)?
Thank you so much! It was delicious says
I made this last night with onion and Parmesan Reggiano cheese. The topping was Navy beans with ham. You can put anything with this Risotto and it will taste heavenly.
Emilie says
You are quite welcome! Thank you so much for letting me know- enjoy! x
Terry says
Emilie,
This looks great!
Is there a way to prep it ahead and set the oven to start, cook and turn off later? Doing some backyard renovations and this would be a great treat if I could prep it and get it into the oven before we get overloaded with the work outside. the pepper steak it is going with is pretty much completed (leftover steak makes it so easy!)
Thanks for any feedback.
Joanna Johnson says
Would the oven time change much if I doubled the recipe? I’d like to make this for Easter.
Emilie says
Hi there! I’m not sure to be honest, because I haven’t tested this myself. Perhaps, if you have the time, make a test batch before Easter? That’s what I would do just to make sure!
Karen McCutcheon says
I just made this today and it was perfect. Thank You for this recipe
Emilie says
Fantastic! So glad you liked the recipe! :)
Adri says
I’m with you on the baked risotto. I’ve made it in this fashion for some time now, and ti really is a no hassle method. And, as always, your photographs are really beautiful. Brava!
celia says
That’s got to be a lifesaver with small children, Emilie! Looks delicious too, and not at all boring! :) I love how gorgeous your pics are – just saw your snow covered outdoor table, so I KNOW it must be very overcast, but the light in your last photo is absolutely stunning!
Jocelyn (Grandbaby Cakes) says
Your risotto is the most incredible risotto I have ever seen! Like seriously wow!!
Emilie says
Ha ha… thanks Jocelyn! You are so sweet :) xx
Michelle says
Wow! Thanks so much for this recipe. I LOVE risotto, but have a two year old and am six months pregnant with our second, so my cooking as of late has been, uh, lacking. This sounds perfect!
Emilie says
Hi Michelle! Thank you so much :) This recipe is perfect for busy families, especially when dinner ideas are hard to come up with (I totally get it…) It’s easy and stress free. I hope you enjoy!
Michelle says
Made this tonight and it was fantastic! I have to admit I was preparing myself to find rice stuck or burnt on the bottom, but everything was perfectly moist and creamy… so good. Everyone liked it a lot.
★★★★★
Emilie says
Hi Michelle! I had a laugh when you mentioned burnt rice stuck to the bottom of the pot- I’ve definitely been there quite a few times! The oven method is nearly fool proof (that’s why I love it!) And I’m glad that everyone enjoyed the recipe too. It’s a good one to have up your sleeve. Thanks for stopping by to comment! ;)
nancy@jamjnr says
I discovered this way of cooking risotto by chance because I can’t get a low flame on the gas hob. And now I never cook it any other way. I’m sure there are risotto purists who would turn their nose up but I bet if you served it up to them they wouldn’t know the difference. Gorgeous photos too.
★★★★★
Emilie says
Hi Nancy! Aren’t some of the best things born out of necessity? I’m sure there are risotto purists out there that would faint if they saw this method, but you’re right- I bet you they would never know the difference! This recipe is creamy and perfectly aldente. And even for people who like it a bit thicker, they can just let it sit for a couple of extra minutes until it thickens up. Thanks for stopping by! :)
Pam Green @MyNewlywedCookingAdventures says
Chances are when we go out to eat and risotto is on the menu I go for it. Because I never want to take the time to stir and stir at home! Now I can make my own delicious risotto without the hassle. What a great help!
★★★★★
Emilie says
Hi Pam! The ironic thing is that they usually charge an arm and a leg for risotto at restaurants. You can use the oven method at home (stress free) for a fraction of the cost. It’s just as delicious! :)
laurasmess says
I’ve never even considered making risotto in the oven… it’s just been avoided completely at our house because of the time and concentration factor (I’m a very distracted cook; generally I make several things at once). This method is perfect for busy people Emilie, plus with those extras? Swooon! Love the look of the cheesy portobello mushrooms, my tastebuds are doing a happy dance at the thought! Oh, and re the cat. My friend Vicky has 2 children, a six year old boy and three year old girl. Her little girl ended up with a haphazard haircut after she was similarly distracted in the kitchen! She cried. Then sent me a picture ;) Life is never boring with children!! xxx
Emilie says
Hi Laura! You should definitely try this one out- you just pop it in the oven and don’t have to worry about a thing (perfect for the distracted cook!) The best part is using up any leftovers you might have to make it extra special. It’s great to feed a crowd too. And you’re right- there is never a dull moment with kids. That’s for sure! xx
Sandra says
I did not know that risotto could be made via oven..how awesome! Love all your toppings…delicious! Glad your cat was ok…hahaha…I can relate all too well. The same reason why everything I own is broken or slightly broken. I’m hoping that when they are teenagers our life will get a little easier, while we listen to the mother’s with daughters complain..hee hee!
Emilie says
Don’t even get me started… everything we own is totally broken too, and our car (err minivan) has been invaded by Goldfish! It never ends… we should get some kind of award ;) About the risotto- the oven method is pretty cool. This recipe produces a soft and creamy risotto that is very adaptable. It’s great for busy weeknights and last minute meal ideas! xx
Laura (Tutti Dolci) says
Yes please to baked risotto, this is gorgeous!
Emilie says
Thanks Laura! This one was hard not to pick at while photographing… I’m surprised it made it to dinner! :)
Maria | Pink Patisserie says
I adore you for this recipe.. Thank you! Those toppings are to die for. I cannot wait to try this one!
Emilie says
You are quite welcome Maria! If you like risotto, you are going to love this method. It’s very adaptable too. Enjoy!! xx