How to Make Easy Risotto

Making Risotto doesn’t have to be intimidating or labor intensive.

Find out how to make easy baked risotto instead!

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Some people stress out over making risotto, but when you realize that you don’t have to stand over a stove stirring, and stirring, and stirring, it is much less daunting.

Preheat your oven to 350 degrees.

On your stove, warm up 5 cups of chicken broth. You just need it warm, not boiling or anything.

In a Dutch oven, pour in 1 1/2 cups of Arborio rice.

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Pour 4 cups of the warm broth into the Dutch oven, stir and put the lid on it. Bake it in your oven for about 45 minutes, or until the rice is just done, and the liquid is mostly absorbed. Wile it is baking, turn the heat off on the remaining cup of chicken broth, but leave it on your stove where it will stay a little warm.

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When it is done baking, remove it from the oven and stir in a cup of dry white wine, like a Pinot Grigio.

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And stir in your remaining cup of chicken broth.

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Next, stir in a couple tablespoons of butter…

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And then stir in a cup of grated cheese. I used parmesan here, but you can use sharp cheddar, or whatever you desire.

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Finally, stir in some fresh black pepper and a pinch of salt.

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That’s it! See? Risotto isn’t scary at all…Give it a try!

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Beautiful Baked Risotto

Beautiful Baked Risotto

Making Risotto doesn't have to be intimidating or labor intensive.

Find out how to make easy baked risotto instead!

Ingredients

  • 1 1/2 c Arborio rice
  • 4 c warm chicken broth, divided
  • 1 c dry white wine (Pinot Grigio)
  • 2 Tb butter, room temperature
  • 1 c grated cheese (parmesan, sharp cheddar, etc)
  • salt & pepper to taste

Instructions

  1. Preheat your oven to 350 degrees.
  2. Warm your chicken broth, and combine 3 cups of it, along with the rice in a Dutch oven.
  3. Bake for 45 minutes or until the rice is just done and the liquid is mainly absorbed.
  4. Remove it from the oven, and stir in the remaining cup of chicken broth and all of the other remaining ingredients.
  5. Enjoy!
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 213 Total Fat 11g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 3g Cholesterol 32mg Sodium 820mg Carbohydrates 16g Net Carbohydrates 0g Fiber 0g Sugar 1g Sugar Alcohols 0g Protein 7g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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6 thoughts on “How to Make Easy Risotto”

  1. Arkansas also happens to be the number one rice producer in the U.S. I'm not sure how much medium grain (Arborio) is grown there, but one thing's for sure — your blog and recipe are spot on (and delicious).

  2. Oved….Before I got my Tiger Rice Cooker I did all my rice in the oven like this….perfect every time! I added just a dash of soy sauce, especially to brown rice. You couldn't taste the soy sauce but it really enriched the flavor of the rice!

    California foods….Oh ~ how I miss CA foods!!! The first thing that came to my mind was Salsa and Avocados or Guacamole, Fajitas, fresh fish, salmon, sushi, tempura…there are many 'fusion foods' due to the many nationalities that live there…like 'Chinese Chicken Salad', artichokes, Italian and Portugese foods, California Pizzas; of course Mexican food { and authentic Mexican foods are not spicy hot and chili powder does NOT make it Mexican…LOL!} Farmer's Markets on every other corner …fresh, fresh, fresh…cantaloupe and every kind of grape and berry imaginable! You can get fried food there but it's not as popular as in the South or the Midwest. OH!!! And Tri-Tips….every fund raiser and every small town in Central CA has BBQ'd Tri-Tip and chili beans, or pinto or Portugese beans! I can't even by a Tri-Tip Roast in the Midwest. When we were in OK we stopped at a Butcher Shop and he actually didn't know what it was. He found out he could order us some but we'd have to agree to buying 100 pounds of it!!! The big thing back there is brisket…yuck! Depending on what city you're in or which region of CA you're in..it is so variable! Now I know why I've lost 20 pounds since we moved…there's nowhere to eat back here! I haven't helped you one bit, I know, but boy, am I missing California!

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