Baked Risotto

If you’ve ever enjoyed the creamy delight of traditional risotto but wanted a simpler approach, then this baked risotto recipe is your new best friend. Imagine the rich flavors of arborio rice mingling effortlessly with fresh asparagus and sweet peas, all enveloped in a luscious Parmesan sauce. The best part? You can pop it in the oven and let it work its magic while you relax. This dish is perfect for a cozy weeknight dinner or an impressive addition to your next gathering. Let’s dive into this comforting bowl of goodness!

Why I Love This Recipe

Baked risotto becomes a go-to meal in my kitchen for several reasons. First, it captures all the creamy, dreamy elements of traditional risotto without the need for constant stirring. The oven takes care of the cooking, allowing you to focus on other tasks. Second, it’s incredibly versatile. You can mix in seasonal vegetables or swap out ingredients based on your pantry. Lastly, it’s a one-pot wonder, making cleanup a breeze. What’s not to love?

The Ingredient Lineup

• 1 cup arborio rice: This short-grain rice is essential for that creamy texture.
• 5 cups low-sodium vegetable broth: Using low-sodium helps control the saltiness of the dish.
• 12 ounces asparagus: Trimmed and cut into 1-inch pieces for a fresh crunch.
• 2 cloves garlic: Grated to infuse a fragrant flavor throughout the risotto.
• 1 cup Parmesan cheese: Freshly grated, plus more for garnishing at the end.
• 1 teaspoon kosher salt: Enhances the flavors of the dish.
• 1 cup frozen peas: Thawed for a sweet burst of flavor.
• Freshly ground black pepper: For finishing touches and added depth.

Cook’s Kit

• Oven-safe dish: A large baking dish or Dutch oven works well.
• Measuring cups and spoons: Accurate measurements are key for great results.
• Wooden spoon or spatula: For mixing and stirring ingredients.
• Grater: For the garlic and Parmesan cheese.
• Aluminum foil: To cover the dish while baking.

Baked Risotto Made Stepwise

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This ensures that your risotto cooks evenly and achieves that perfect creamy consistency.

Step 2: Prepare the Ingredients

While the oven is heating, gather all your ingredients. Trim the tough ends off the asparagus and cut the spears into 1-inch pieces. Grate the garlic and Parmesan cheese, making sure to reserve some cheese for garnishing later.

Step 3: Combine Ingredients

In your oven-safe dish, combine the arborio rice, asparagus, grated garlic, 4 cups of vegetable broth, and kosher salt. Stir everything together until well combined.

Step 4: Bake the Risotto

Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, allowing the rice to absorb the flavors and broth.

Step 5: Stir in Remaining Ingredients

Carefully remove the dish from the oven (watch out for steam!). Stir in the thawed peas and the remaining 1 cup of broth. If the risotto seems too thick, feel free to add a little more broth.

Step 6: Add Cheese

Mix in the freshly grated Parmesan cheese until it melts into the risotto, creating that creamy texture we all love.

Step 7: Final Bake

Return the dish to the oven uncovered and bake for an additional 10-15 minutes, or until the risotto is creamy and the asparagus is tender.

Step 8: Serve and Enjoy

Once done, remove the risotto from the oven and let it sit for a few minutes. Serve warm, garnished with extra Parmesan cheese and freshly ground black pepper. Enjoy every spoonful!

Customize for Your Needs

• Swap the vegetables: Feel free to use other seasonal veggies like peas, zucchini, or mushrooms.
• Change the cheese: Try using different types of cheese such as Gruyère or a dairy-free alternative.
• Add protein: Incorporate cooked chicken, shrimp, or chickpeas for a heartier meal.
• Herbs and spices: Fresh herbs like basil or thyme can elevate the flavors even more.

Avoid These Traps

When making baked risotto, there are a few common pitfalls to be aware of:

• Overcooking the rice: Keep an eye on the baking time to avoid mushy rice.
• Skipping the cheese: The cheese is crucial for that creamy texture; don’t omit it!
• Not covering: Make sure to cover the dish with foil during the first half of baking to retain moisture.
• Using regular broth: Opt for low-sodium broth to control the saltiness in your dish.

Refrigerate, Freeze, Reheat

This baked risotto can be made ahead of time, making it a perfect option for meal prep. Here’s how to store and reheat it:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.
• Reheat: For best results, reheat in the oven at 350°F (175°C) until warmed through, or use the microwave in short intervals.

Baked Risotto FAQs

Can I use brown rice instead of arborio rice?

While brown rice is healthier, it requires a longer cooking time and won’t yield the same creamy texture as arborio rice. For best results, stick with arborio for this recipe.

What can I use instead of Parmesan cheese?

If you want a dairy-free option, nutritional yeast can provide a cheesy flavor. You can also explore other cheese alternatives that melt well.

Can I add meat to this risotto?

Absolutely! Cooked chicken, shrimp, or even sausage can be added during the mixing step to elevate the dish.

How do I know when the risotto is done?

The risotto is done when the rice is tender but still has a slight bite (al dente) and is creamy. The asparagus should be cooked but still vibrant and crisp.

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• Food Network

Save & Share

Are you excited to try this baked risotto? Don’t forget to save this recipe for later and share it with your friends! It’s a dish that’s sure to impress, and I can’t wait to hear how it turns out for you. Gather your ingredients and embrace the warmth and comfort of this delightful meal. Happy cooking!