Favorite Baked Risotto

4.60 from 5 votes

With a simple oven-baked method and lots of fresh flavors, this Baked Risotto is an easy option for family dinner. Plus: The method is so simple, and you get to skip standing and stirring endlessly at the stovetop!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Servings: -8

Calories: 362kcal

Author: Amy Palanjian

Equipment

Storage Containers

Ingredients

2 tablespoons olive oil
1 small onion (grated)
2 cups arborio rice
1 quart reduced sodium chicken broth
1 cup diced zucchini
½ cup reduced sodium chicken broth (or cream or water)
½ cup grated Parmesan cheese
½ cup frozen petite peas
1 tablespoon butter
Salt, pepper, and/or fresh lemon juice to taste

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Add the olive oil to an oven-safe pan set over medium-low heat on the stovetop. Add the onion and stir to coat with olive oil. Cook for 2 minutes, stirring often.
Add the rice and stir to coat all of the grains.
Add the quart of broth, raise heat to high, and bring to a boil.
Transfer pan to oven, cover with an oven-safe lid or foil, and bake for 20 minutes.
Remove from the oven, remove the lid, and stir in the zucchini, peas, additional broth, Parmesan, and butter, until combined and creamy. Serve warm topped with additional Parmesan cheese, lemon, and fresh herbs as desired.

Notes

- You can store leftover Baked Risotto, once fully cooled, in an airtight container in the refrigerator. Warm through in the microwave to serve. (Add a little more broth or water if desired if the risotto is firm once it's warmed up.)
- Be sure to cover the rice during cooking.

- Use vegetable broth to make this vegetarian.

- When you remove the pan from the oven at the end of cooking, there may be a little liquid left. This is okay! It will continue to absorb the liquid a bit as it sits.

- Use a broth that you like the flavor of, and season to taste with salt if needed.

Nutrition