Description
This creamy baked risotto comes together in about 45 minutes and is a perfect weeknight meal that your family will love.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 5 cups chicken stock (or vegetable stock for a vegetarian option)
- 1/2 cup dry white wine
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup peas (optional)
- 2 tbsp chopped parsley (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven, combine the Arborio rice, chicken stock, white wine, kosher salt, and black pepper. Stir well and cover tightly with a lid.
- Bake in the oven for about 45 minutes.
- Carefully remove from the oven and stir everything together, scraping the bottom of the pot.
- Stir in the Parmesan, butter, and olive oil until creamy.
- If using, stir in the peas and heat through.
- Serve hot, garnished with chopped parsley and extra Parmesan.
Notes
Feel free to customize with your favorite vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg