If you’ve ever craved creamy, dreamy risotto without endless stovetop stirring, you’re going to fall head over heels for this Baked Risotto. This method turns a classic, often labor-intensive Italian dish into a hands-off weeknight miracle, with every grain perfectly tender and bathed in savory Parmesan richness. In less than an hour, you’ll have a beautifully golden, cheesy risotto that feels like something straight from a little trattoria—right from your oven!

Ingredients You’ll Need

This Baked Risotto comes together with a handful of everyday ingredients, yet each one packs a punch in terms of flavor, texture, or color. Don’t skip any unless you’re making intentional swaps because every element earns its place in this dish.

Olive Oil: Sets the savory foundation and helps soften aromatics for big flavor right from the start.
Onion (finely chopped): Adds sweet, mellow depth to the base of the risotto and melts beautifully into the grains.
Garlic (minced): Infuses a gentle, aromatic bite that’s irresistible.
Arborio Rice: The star of the show—this plump, starchy rice is key to that famously creamy risotto texture.
Dry White Wine: Delivers a touch of acidity and sophistication (substitute with extra broth if you prefer).
Chicken or Vegetable Broth: Bathes the rice in a flavorful liquid as it bakes, ensuring each bite is savory and satisfying.
Parmesan Cheese (grated): Melts into the rice for salty, nutty, cheesy goodness in every spoonful.
Salt: Brings all the flavors together—don’t forget to taste and adjust!
Black Pepper: Adds a mild, peppery kick for wonderful warmth.
Unsalted Butter: Finishes the risotto with a silky, indulgent texture.
Frozen Peas (optional): Toss them in for pops of color, sweetness, and a little veggie boost.
Fresh Parsley (chopped, for garnish): Gives the finished dish a fresh, fragrant flourish.

How to Make Baked Risotto

Step 1: Sauté the Aromatics

Start by preheating your oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Once shimmering, toss in the chopped onion and minced garlic, then stir them around until soft and fragrant—about 3 to 4 minutes. This step creates the deeply savory base that makes baked risotto so cozy and flavorful.

Step 2: Toast the Rice

Add the Arborio rice directly into the pan with the softened onion and garlic. Stir for 1 to 2 minutes, letting the rice get ever so slightly translucent around the edges. Toasting the rice just a bit helps keep that signature creamy-but-just-firm risotto bite while infusing even more flavor.

Step 3: Deglaze with White Wine

Pour in the dry white wine and stir constantly, scraping up any flavorful bits from the bottom of the pan. Let the wine bubble and reduce for about 2 minutes. It will help balance out the richness of the dish and lend a subtle brightness.

Step 4: Add Broth and Bake

Pour in the chicken or vegetable broth and stir everything together well. Bring the mixture up to a gentle simmer, then cover tightly with a lid or foil. Transfer the whole pan to your preheated oven and bake for 35 minutes. Your kitchen will start to smell amazing as the rice tenderizes and absorbs all that delicious liquid.

Step 5: Finish with Cheese, Butter, and Peas

Remove from the oven (carefully—it’ll be piping hot!) and immediately stir in the grated Parmesan cheese, unsalted butter, salt, and pepper. If you love a little veggie sweetness and color, fold in the frozen peas now. Let the Baked Risotto sit for a few minutes, just until the peas are warmed through and the cheese and butter create an irresistibly creamy finish.

How to Serve Baked Risotto

Baked Risotto Garnishes

A shower of freshly chopped parsley is a must for giving your Baked Risotto a splash of color and an herby lift. You could also grate a little extra Parmesan on top for that tempting salty finish, or even add a drizzle of good olive oil for some Mediterranean flair. Dreaming big? A sprinkle of lemon zest will add a bright twist!

Side Dishes

Since Baked Risotto is both creamy and hearty, light sides work beautifully—think a simple green salad tossed in tangy vinaigrette, or some oven-roasted broccoli for a bit of crunch and color. For a more substantial feast, serve with crispy-skinned roast chicken or seared shrimp to lean into Italian comfort.

Creative Ways to Present

Spoon the Baked Risotto into shallow bowls for rustic charm, or use a ring mold to make elegant risotto towers for dinner parties. You can even stuff cooled risotto into roasted bell peppers or zucchini boats for a fun twist, or top each serving with a soft-boiled egg for an extra-rich brunch treat.

Make Ahead and Storage

Storing Leftovers

Scooped any extra Baked Risotto into an airtight container while still slightly warm, then chill in the fridge. It’ll stay fresh and creamy for up to 3 days. For best results, press a piece of parchment or plastic wrap directly onto the surface to help prevent the rice from drying out.

Freezing

While risotto is always best fresh, you can freeze leftovers if needed. Portion it into freezer-safe bags, flattening each for quicker thawing. When you’re ready to use, defrost in the fridge overnight–just note the texture may be a bit softer after reheating, but the flavor will be just as satisfying.

Reheating

To reheat, add a splash or two of broth or water to the risotto in a saucepan over gentle heat, stirring until it loosens up and steams through. If you’re heating a single portion, the microwave works too—just add that splash of liquid first and stir partway through your reheat for even creaminess.

FAQs

Can I use a different type Main Course

Arborio rice is the best choice, thanks to its high starch content which creates that signature creamy texture. Carnaroli or Vialone Nano can substitute, but avoid long-grain or standard white rice, as they won’t produce the same result.

Is it possible to make this risotto vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth, and double-check your Parmesan (some brands use animal rennet). Alternatively, use a vegetarian hard cheese that melts well.

Do I really need to use wine in Baked Risotto?

Wine adds a delicate depth and acidity, but if you prefer not to use it, you can substitute with an equal amount of extra broth. Your Baked Risotto will still be absolutely delicious.

How do I prevent the risotto from drying out in the oven?

A tightly fitting lid or foil is your best friend! Make sure to seal your baking dish before transferring to the oven, which locks in steam and keeps the rice creamy as it cooks.

What can I add to make this risotto a one-bowl meal?

Get creative with stir-ins! Fold in sautéed mushrooms, shredded rotisserie chicken, roasted shrimp, or even fresh spinach during the final mixing step. The base Baked Risotto is a blank canvas for your favorite add-ins.

Final Thoughts

I can’t recommend this Baked Risotto enough—for both beginners and risotto fanatics. It’s a dish that delivers pure comfort with minimal effort, and I know you’ll fall in love with that hands-off baking method. Pour yourself a glass of wine, gather your favorite toppings, and let your oven do the magic tonight!

Baked Risotto Recipe