Main Dishesbellyfull5.0
Baked Risotto
This Baked Risotto recipe is so much easier than the traditional way of making risotto, but with the same great creamy, flavorful results!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- dutch oven
📝 Preparation Steps
1
Preheat oven to 350F.
2
In a dutch oven or large heavy bottomed pot, add 1 tablespoon butter over medium-high heat. Once melted add in 1 small diced sweet onion and saute until softened, about ⏱️ 3 minutes. Add in 1 clove minced garlic and cook until fragrant, about ⏱️ 20 seconds.
garlic (, minced)1 clove
3
Add in 1 & 1/2 cups dry Arborio rice and stir for ⏱️ 1-2 minutes until lightly toasted.
4
Pour in 4 cups hot chicken stock.
5
Cover the pot and transfer to the oven. Bake for 40 to ⏱️ 45 minutes or until most of the liquid is absorbed and the rice is al dente.
6
Remove from the oven, add the remaining 1 cup hot chicken stock.
7
Add in 1 cup freshly grated Parmesan cheese, 1/2 cup dry white wine, 3 tablespoons butter, 2 teaspoons coarse salt, and 1 teaspoon freshly ground black pepper, and stir vigorously for 2 to ⏱️ 3 minutes, until the rice is thick and creamy.
freshly grated Parmesan cheese (plus shaved for serving)1 cupcup dry white wine (see note)1/2coarse salt2 teaspoonsfreshly ground black pepper1 teaspoon
8
Add 1 cup frozen baby peas and stir until heated through.
frozen baby peas (no need to thaw)1 cup
9
Serve hot with some lemon zest, red pepper flakes, and shaved parmesan.
Lemon zest (, for garnish)
Nutrition Facts
calories
443 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
8 g
sodium Content
1361 mg
protein Content
15 g
trans Fat Content
0.3 g
cholesterol Content
41 mg
carbohydrate Content
57 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...