This Oven Baked Risotto is a rich, creamy, and flavorful Italian rice dish. I love my version of making risotto that tastes traditional but takes away the constant standing and stirring. Trust me, you’ll love this easy recipe made with simple ingredients, making it a BEST meal on busy weeknights!
5-Star Review
“I didn’t know you could cook risotto in the oven! Definitely giving this a try!” -Taylor
Oven Baked Risotto Recipe
I really can’t wait for you to give this oven baked risotto a go! It is a one pot, dump-and-leave-it dish. It’s so creamy, and by finishing it off with Parmesan, tomatoes, and fresh basil leaves, it becomes a fresh and delicious meal! All you need is your trusty dutch oven and fifteen minutes prep time. I know you’ll love my no-stir risotto recipe!
Oven Baked Parmesan Risotto Recipe
Ingredients
- 1½ cups Arborio rice
- 5 cups chicken stock divided (homemade, if available)
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine
- 3 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ pint tomatoes quartered
For garnish:
- 2-3 tablespoons chopped fresh basil leaves
- shaved Parmesan cheese
Instructions
- Heat oven to 350°F and spray a Dutch oven with nonstick cooking spray.
- Pour the rice and 4 cups chicken stock in the Dutch oven and stir. Cover and bake at 350°F for 45 minutes or until most of the liquid is absorbed. At this point, the rice should be cooked to al dente.1½ cups Arborio rice, 5 cups chicken stock
- Remove the rice from the oven and add Parmesan cheese, wine, butter, salt, black pepper, tomatoes and the remaining 1-cup chicken stock. Gently mix.1 cup freshly grated Parmesan cheese, ½ cup dry white wine, 3 tablespoons unsalted butter, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, ½ pint tomatoes
- Sprinkle with chopped basil and shaved Parmesan and serve while hot.2-3 tablespoons chopped fresh basil leaves, shaved Parmesan cheese
Becky’s Tips
- Be sure to spray the dutch oven with non-stick cooking spray before adding the ingredients.
- Use a low-sodium broth or make your own broth.
- Arborio rice is the only rice you should be using in this recipe, it’s widely available and I insist you don’t substitute it!
- The fresh tomatoes and basil leaves added at the end really lift the flavor and color of this dish—use the freshest you can find.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store
Transfer any leftover risotto to an airtight container and refrigerate for 3-5 days. It may thicken. Add vegetable/chicken stock while reheating on stovetop and adjust consistency.
I don’t recommend freezing it.
What to serve with Oven Baked Risotto
You can serve this risotto as a main dish if you wish, but I much more prefer serving it as a side. I love serving it alongside my Crispy Garlic Roasted Asparagus or Roasted Green Beans and with some protein. This dish is at its best when served immediately, so plan accordingly.
This recipe is the perfect meal! Can’t wait to try it.
It’s great!!
Ms. Becky, I love the way you have set up your page, where we can “Jump to the Recipe” I wish other food Pages would follow your lead. I can click on that, and then click Print, then cancel print, and click “Save as” and I am done, Quick and easy way to save a Good Recipe. Thank you for caring, & Sharing.
Thanks, Clyde! Glad you find those little tools handy :)
This looks so much easier than the traditional method of making risotto. Can’t wait to try it, it looks delicious!
Thanks, Kara!
This looks absolutely amazing and is TOTALLY my kind of food. Plus it’s awesome that it can be baked. I’ll try this for sure, thanks.
Thanks, Paige!
What a delicious recipe! I will have to give this a try this weekend; looks too good to pass up!
Thanks, Beth!
I didn’t know you could cook risotto in the oven! Definitely giving this a try!
It’s amazing!