This baked herb risotto goes well with a stew dinner.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450 degrees. In a medium ovenproof saucepan, heat oil over medium heat. Add shallots; cook, stirring until shallots are translucent, 2 to 3 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add saffron and wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.

    Advertisement
  • Add stock, sage, salt, and pepper. Cover saucepan; transfer to oven. Bake until all of the stock is absorbed and rice is tender, about 25 minutes.

  • Remove the cover from saucepan. Dot the top of the rice with butter, arrange sage over the rice, and bake until butter is melted, about 5 minutes more. Serve immediately.

Cook's Notes

When risotto is baked rather than cooked on the stove, it does not require constant stirring.

Reviews (2)

19 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
06/25/2008
I think this is a 90's recipe (from Living)...its great...nice flavor and easy to make. Good to serve for a brunch!
Rating: Unrated
05/25/2008
There is a different consistency (lighter and fluffier) when risotto is baked but it is still yummy and so easy to make!