Oven Baked Risotto Several Variations

Transform your weeknight dinners with this effortless and customizable Oven-Baked Risotto recipe, perfect for busy cooks craving restaurant-quality comfort food at home. This one-pot wonder features creamy Arborio rice simmered in savory chicken or vegetable stock, enhanced with a touch of white wine (if desired) and finished with velvety butter and Parmesan cheese for ultimate indulgence. Choose from delicious variations like Lemon & Herb, Parmesan & Spinach, or Tomato & Basil to suit your taste—or create your own culinary masterpiece using fresh add-ins like mushrooms, cherry tomatoes, or baby spinach. With just 10 minutes of prep and your oven doing the hard work, this no-stir risotto is an easy, foolproof way to impress your family or guests with minimal effort. Perfect as a main course or elegant side dish, it’s a versatile recipe you'll return to time and time again.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Chicken or vegetable stock
• 0.5 cups Dry white wine (optional)
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Butter
• 0.5 cups Parmesan cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoons Pepper
• 1 cup Optional add-in: Mushrooms, sliced
• 2 tablespoons Optional add-in: Lemon juice
• 0.25 cups Optional add-in: Fresh basil leaves, chopped
• 2 cups Optional add-in: Baby spinach
• 1 cup Optional add-in: Cherry tomatoes, halved

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat the olive oil in an oven-safe pot or Dutch oven over medium heat.

Step 3

Add the chopped onion and sauté until softened, about 3-4 minutes.

Step 4

Stir in the garlic and cook for another minute.

Step 5

Add the Arborio rice, stirring frequently for 1-2 minutes to lightly toast the grains.

Step 6

Pour in the white wine (if using) and cook until most of the liquid is absorbed.

Step 7

Stir in the stock, salt, and pepper. If adding mushrooms, include them at this stage.

Step 8

Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.

Step 9

Bake for 30 minutes or until the rice is tender, stirring once halfway through.

Step 10

Remove the pot from the oven and stir in the butter and Parmesan cheese until creamy.

Step 11

Choose your preferred variation and mix in additional ingredients. For Lemon & Herb: Add lemon juice and fresh basil. For Parmesan & Spinach: Stir in fresh spinach until wilted. For Tomato & Basil: Add halved cherry tomatoes and additional basil.

Step 12

Taste and adjust seasoning with more salt or pepper if needed.

Step 13

Serve warm and enjoy your customized oven-baked risotto.

Nutrition Facts

Serving size	(1926.4g)

Amount per serving	% Daily Value*
Calories	1262.7

Total Fat 67.1g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 105.8mg	0%
Sodium 6748.0mg	0%
Total Carbohydrate 107.5g	0%
Dietary Fiber 7.6g	0%
Total Sugars 9.5g
Protein 41.5g	0%

Vitamin D 28.1IU	0%
Calcium 711.1mg	0%
Iron 6.8mg	0%
Potassium 1965.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 13.8%

Carbs: 35.8%