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Oven-Baked Risotto

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Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine, (optional)
  • 2 to 2 1/4 cups hot water
  • 1/2 cup homemade or low sodium canned chicken stock
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

Directions

  1. Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.

  2. Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.

  3. Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

Reviews Add a comment

  • chev3100attne
    20 DEC, 2015
    Absolutely love this recipe. I roasted shrimp with a little olive oil, salt, pepper and garlic. Added those and trimmed fresh baby spinach leaves at the end. Served it to the Nevada attorney general in my restaurant and he raved over it!!
    Reply
  • MS11869533
    23 APR, 2013
    We made this last Sunday from the latest Martha Stewart Living - the new recips is slightly different from what's here but it was delicious - so fresh and spring-y with the fresh herbs. Did not need to add any extra broth after it came out of the oven. I made risotto!!! Thanks Martha.
    Reply
  • Bunny Washington
    22 OCT, 2012
    I had my doubts about an oven baked risotto, but this worked beautifully. The finished product had a wonderful texture and was absolutely yummy!
    Reply
  • pinkopaque
    10 JAN, 2011
    wow! i just got a lovely enameled dutch oven for christmas, and as a long-time risotto lover had no idea that i could have saved myself hours of stirring at the stovetop all these years. this was the perfect consistency, and even i used a favorite combo of arborio rice and pearl barley (seriously, try it!). texture was just right. i added some saut?
    Reply
  • alaskagirl1
    21 OCT, 2010
    Delicious and perfect everytime!!
    Reply
  • asquared
    9 NOV, 2007
    I have been preparing this at least six times a year since it was published. Substitute vegetable broth and you have a wonderful vegetarian dish. The leftovers are to die for. I add garlic and extra Parmesan. Serve it with a salad and asparagus - yum!
    Reply