Making Risotto doesn’t have to be intimidating or labor intensive.
Find out how to make easy baked risotto instead!
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 4 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.
Pour 3 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. While it is baking, turn the heat off and add the remaining cup of chicken broth, but leave it on your stove where it will stay a little warm.
When it is done baking, remove it from the oven and stir in a cup of dry white wine, like a Pinot Grigio.
And stir in your remaining cup of chicken broth.
Next, stir in a couple tablespoons of butter…
And then stir in a cup of grated cheese. I used parmesan here, but you can use sharp cheddar, or whatever you desire.
Finally, stir in some fresh black pepper and a pinch of salt.
That’s it! See? Risotto isn’t scary at all…Give it a try!
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
- Preheat your oven to 350 degrees.
- Warm your chicken broth and combine 3 cups of it, along with the rice, in a Dutch oven.
- Bake for 45 minutes or until the rice is just done and the liquid is mainly absorbed.
- Remove it from the oven and stir in the remaining cup of chicken broth and all of the other remaining ingredients.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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).
Thank you Adam!
I love the idea of baked risotto…it looks creamy and wonderful, Constance!
What a great use of a Dutch oven. Looks yummy!
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!