This Baked Risotto is a super easy side dish that is ready in 40 minutes with only 5 minutes of actual hands-on time! Made with simple ingredients, it’s creamy, cheesy, and seasoned perfectly!
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This easy risotto recipe is perfectly cooked, deliciously creamy, and is a great accompaniment to just about any main dish.
I first saw this oven-baked risotto recipe in A Cook’s Guide by Donna Hay. It went straight to the top of my to-do list of things to try from that book!
Most recipes I’ve seen for risotto have been made in the traditional way on the stovetop, and they can require a lot of work.
I already have an Instant Pot Risotto recipe that is a great last minute option, but I was interested to see what it was like when baked in the oven.
After making this creamy risotto for the first time, I am pleased to report that it is both simple and delicious!
There’s no constant stirring like with stovetop risotto and no gradually adding broth to it ladle by ladle.
Simply add rice. Broth. Quick stir. Tin foil. Pop it into the oven and leave it for 40 minutes!
Serve hot with Slow Cooker Chicken Breast, Easy Turkey Meatloaf or Sweedish Meatballs and a salad for a perfect meal at your next dinner party.
Ingredients Needed:
- Chicken Broth: I use a low-sodium broth so I can better control the salt content of this dish. If you use salted broth, simply reduce the added salt.
- Arborio Rice: risotto is traditionally made with Arborio rice, although you can use whole-grain rice if you need to!
- Butter: use unsalted butter. Use olive oil to make this recipe dairy-free.
- Salt & Pepper: kosher salt and freshly ground black pepper will enhance the flavors, add the specified amount then add to taste once it is cooked.
- Cheese: (optional) grated parmesan cheese is delicious in risotto, you could use another type in a pinch.
How to Make Baked Risotto
This baked risotto is quick and easy to make. Full instructions are included in the recipe card below.
- Combine ingredients. Mix broth, rice, butter, salt, and pepper in a dish.
- Cover and bake. Cover with foil and bake until rice is al dente.
- Add cheese. Stir in Parmesan cheese.
- Serve. Garnish and serve hot.
Baked Risotto FAQs
Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
Reheat risotto in the oven at 300 degrees F in a casserole dish covered with foil for 10-20 minutes until heated through. You may have to add some hot water or stock to the risotto before reheating it so it doesn’t dry out. Remember to stir the risotto halfway through reheating it.
Risotto can be frozen, but the texture of the rice will not be at its best after being thawed. For best results, make it fresh and serve it immediately.
Tips and Notes
- You don’t need to rinse the rice before cooking it like I normally would. The starchiness is part of what gives this risotto its creamy consistency.
- Check the risotto halfway through baking to check it hasn’t dried out. You may need some additional broth or a splash of water if it is getting dry.
- You can cook this risotto in a dutch oven or casserole dish, it just needs to be ovenproof. Keep in mind that a smaller, deeper dish will require a slightly longer cook time, whereas a large, shallow dish will cook more quickly.
Baked Risotto Variations
- Bacon. Add some crispy bacon (try Air Fryer Bacon or see How to Cook Bacon in the Oven) for a delicious smoky flavor and great added texture.
- Sausage. Slice some Italian or smoked sausage and stir it into the uncooked rice mixture to make a one-pot meal.
- Veggies. Add veggies like chopped onion or mushrooms to the dish before baking it for added nutrients.
- Lemon. Squeeze some lemon juice into the risotto or garnish with lemon zest for a citrusy boost.
- Herbs. Add some herbs like basil, parsley, or thyme. Pair the flavorings with your main dish.
- Cheese. Use different cheeses like mascarpone, mozzarella, or strong cheddar cheese.
- Wine. Substitute white wine for 1 or some of the cups of chicken broth before cooking it in the oven.
Serving Suggestions
Garnish with finely chopped green onion, or chopped fresh herbs and a lemon wedge.
Garnish with finely chopped green onion, or chopped fresh herbs and a lemon wedge. Make these Tuscan Chicken Breasts or this Creamy Tomato Basil Chicken to serve with your risotto.
Vegetables like asparagus or brussels sprouts go well with risotto, or try these Air Fryer Green Beans, Air Fryer Broccoli, or this mix or Roasted Vegetables to make it into a fuller meal!
More Side Dish Recipes to Try
Baked Cheese Risotto
written by Ashley Fehr
Ingredients
- 4 ½ cups low sodium chicken broth
- 1 ½ cups arborio rice
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon pepper
Optional add-ins:
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- In a 2.5 quart casserole dish, combine broth, rice, butter, salt, and pepper. Cover tightly with foil.
- Bake for 35-40 minutes, just until rice is al dente. It may look a little soupy at this point, but the starch from the rice means that it will thicken quickly once it begins to cool.
- Stir in Parmesan if using and adjust seasonings to taste. Garnish with fresh herbs or lemon zest and the remaining cheese and serve hot.
Notes
Nutrition Information
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Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelRecipe from Donna Hay’s A Cook’s Guide
Angela says
Disclaimer that I’ve never made risotto before so I wasn’t sure what to expect. Started off great with this simple recipe and just dumping it into a casserole dish but in the end it was still very soupy and left us not really enjoying it. Will try to make again and adjusting accordingly.
Shay says
Yummylicious! It was extremely “soupy” at the set time but I live at very high altitude so left foil off and cooked another 7 minutes to Perfect creaminess.
Thanks so much for this simple recipe!
The Recipe Rebel says
Hi Shay! So glad you enjoyed the recipe! Thank you for this kind review!
Amy says
I really hoped this would work but it didn’t. It was “gluey”…like really gluey. The texture was just way off. I’d just recommend cooking risotto on the stove instead but it was worth a try.
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe, Amy. It’s hard to know what went wrong without being in the kitchen with you. Exactly how was the texture? It should be al dente. Also typically if risotto comes out gluey you’ll need could add a splash more of liquid to loosen it.
Janet Ross says
I wish I could say this is great, however, soupy is an understatement. Way too much liquid left. I took it out after 40 minutes and it sat for a bit after I added the parm and still too much liquid. It is back in the oven as I type. Don’t know what went wrong.
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe, Janet. It’s hard to know what went wrong without being in the kitchen with you. All ovens are different so it might just need a little more time in your oven, maybe try to uncover it at the end next time.