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!
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
Storage: Store this risotto in an airtight container in the refrigerator for up to 5 days. Allow it to cool to room temperature before putting it in the fridge.