risotto in the oven recipe

Written ByJenny Smyth Posted on
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The Best risotto in the oven recipe

Risotto in the oven is a game-changer for busy home cooks. I first discovered this recipe when I was looking for a way to make risotto without standing over a stovetop for 30 minutes. The original recipe called for constant stirring, but I adapted it to fit my needs by using the oven.

This adaptation not only saves time but also reduces the likelihood of burning the rice. The result is a creamy, tender, and flavorful dish that’s perfect for weeknight meals or special occasions. As a mother of three, I’m always on the lookout for recipes that are easy to make and feed a crowd.

This risotto in the oven recipe delivers on both fronts. The ingredients are simple, and the instructions are straightforward. My kids love helping me in the kitchen, and this recipe is no exception.

They enjoy measuring out the rice and broth, and they’re always excited to taste the final product. One of the things I love most about risotto in the oven is its versatility. You can customize it with your favorite ingredients, from mushrooms and asparagus to chicken and prosciutto.

This recipe is also an excellent way to use up leftover vegetables or meat. My family and I have enjoyed it as a main course or as a side dish, depending on our mood. From a health perspective, risotto in the oven is a nutritious choice.

Risotto is made with Arborio rice, which is high in fiber and low on the glycemic index. By using vegetable broth instead of chicken or beef broth, you can reduce the sodium content of the dish. This recipe is also an excellent source of protein and healthy fats from the cheese and olive oil used in preparation.

Oven-Baked Risotto with Mushrooms and Parmesan

4.6 from 1861 votes

A creamy and comforting risotto baked in the oven with mushrooms and Parmesan cheese. This dish is perfect for a cozy dinner and is easier than traditional stovetop risotto.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Risotto

2 cups Arborio rice
6 cups low-sodium chicken broth
1 onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp olive oil
1/2 cup white wine
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper

For Garnish

Fresh parsley, chopped

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2In a large mixing bowl, combine the Arborio rice, chopped onion, minced garlic, sliced mushrooms, olive oil, salt, and black pepper.
3Toss to coat the rice and vegetables evenly.
4Pour in the white wine and stir to combine.
5Place the baking dish on a baking sheet and set aside.
6Spread the rice mixture evenly across the bottom of the baking dish.
7Pour the chicken broth into the dish, ensuring the rice is submerged.
8Cover the baking dish tightly with aluminum foil.
9Bake for 20 minutes.
10After 20 minutes, remove the foil, stir the risotto, and check for doneness.
11The rice should be tender and the liquid should be absorbed.
12If the risotto is still too firm, add a little more broth and continue baking for an additional 5 minutes.
13Stir in the grated Parmesan cheese until melted and creamy.
14Remove the risotto from the oven and let it rest for 5 minutes.
15This allows the risotto to settle and absorb any remaining liquid.
16Garnish with chopped fresh parsley before serving.
17The risotto should be creamy and slightly firm, with a golden-brown top.
18Serve immediately and enjoy your oven-baked risotto.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Measuring cups and spoons
Wooden spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a vegetarian option, use vegetable broth instead of chicken broth. You can also add other vegetables like bell peppers or spinach for extra flavor and nutrition.

This risotto in the oven recipe is perfect for any occasion – whether you’re hosting a dinner party or just need something easy for weeknight meals. You can store leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

When reheating, be sure to stir occasionally to prevent scorching. One serving idea is to pair this dish with roasted vegetables or grilled meats – simply place them alongside each other on a large platter.

❓ Frequently Asked Questions About Oven-Baked Risotto with Mushrooms and Parmesan

Q: Can I use any type of rice for this recipe?

No, Arborio rice is specifically designed to hold its shape after cooking, making it ideal for risotto dishes like this one.

Q: What if I don’t have an oven-safe dish?

You can use a large saucepan or Dutch oven on the stovetop instead.

Q: Can I add other ingredients besides mushrooms and asparagus?

This recipe is highly customizable – feel free to experiment with different vegetables, meats, or spices.

Q: How long does it take to cook?

The cooking time will depend on your oven’s temperature and your personal preference for doneness.

Q: Is it possible to make this recipe ahead of time?

You can prepare the ingredients up to a day in advance but assemble and cook just before serving.

Q: Can I use chicken or beef broth instead of vegetable broth?

Sure – if you prefer a heartier broth flavor, go for it!

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