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 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.
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.
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!
- 1½ 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
- 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.