Description
This Baked Risotto recipe is a convenient way to enjoy the creamy comfort of traditional risotto without all the stirring. Baking the dish in the oven allows for a hands-off approach, resulting in a perfectly cooked, flavorful dish every time.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
Optional:
- ½ cup frozen peas
- chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sauté Aromatics: In a large oven-safe skillet, sauté onion and garlic in olive oil until soft.
- Add Rice and Wine: Stir in Arborio rice, then pour in white wine and cook briefly.
- Add Broth and Bake: Add broth, cover, and bake for 35 minutes until rice is tender.
- Finish and Serve: Stir in Parmesan, butter, salt, pepper, and peas if using. Garnish with parsley before serving.
Notes
- You can substitute wine with extra broth if preferred.
- Enhance with cooked mushrooms, chicken, or shrimp for added protein.
