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Baked Risotto

A creamy and delightful baked risotto that combines Arborio rice with savory broth and rich cheese, perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 ½ cups Arborio rice
  • 5 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • ½ cup heavy cream
  • to taste Salt and pepper
  • Optional: chopped fresh herbs for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-proof pot, sauté the chopped onion in a bit of olive oil over medium heat until translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the Arborio rice and allow it to toast for about 2 minutes, stirring constantly.
  4. Pour in the vegetable broth, bring the mixture to a gentle simmer. Season with salt and pepper to taste.
  5. Cover the pot with a lid and transfer it to your preheated oven. Bake for about 30 minutes or until the rice is tender and has absorbed most of the broth.
  6. Remove the pot from the oven, and stir in the heavy cream and grated Parmesan cheese. Adjust seasonings if needed.
  7. Garnish with fresh herbs if desired and enjoy your creamy baked risotto!

Notes

To take your baked risotto to the next level, feel free to substitute Arborio rice with another short-grain rice if needed. Add extra heavy cream or a dollop of sour cream at the end for more creaminess. If the rice isn’t quite done, return it to the oven for a few more minutes.