Sam's Baked Risotto

Elevate your weeknight dinner game with Sam's Baked Risotto—a no-fuss twist on the classic Italian favorite that's creamy, comforting, and full of flavor without the constant stirring. This oven-baked risotto recipe simplifies the process by combining Arborio rice, sautéed onions, garlic, and a splash of dry white wine, all baked to perfection in chicken or vegetable stock. Finished with a generous dose of Parmesan cheese and a touch of butter for a luscious, velvety texture, this dish is sure to impress. Perfect for busy evenings, it takes just 15 minutes of prep and lets your oven do all the work. Garnish with fresh parsley for a vibrant touch, and pair it with your favorite protein or a crisp salad for a satisfying, restaurant-worthy meal.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Chicken or vegetable stock
• 0.5 cups Dry white wine
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic cloves, minced
• 0.75 cups Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large oven-safe skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the Arborio rice to the skillet and sauté for 2-3 minutes, stirring frequently, until the rice is lightly toasted.

Step 6

Pour in the white wine and cook, stirring, until most of the liquid has been absorbed, about 2-3 minutes.

Step 7

Stir in the chicken or vegetable stock, salt, and black pepper. Mix well.

Step 8

Cover the skillet with a tight-fitting lid or foil and place it in the preheated oven.

Step 9

Bake for 30 minutes, or until the rice is tender and most of the liquid has been absorbed.

Step 10

Carefully remove the skillet from the oven and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until the risotto is creamy.

Step 11

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

Step 12

Garnish with chopped fresh parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	(1621.5g)

Amount per serving	% Daily Value*
Calories	1298.7

Total Fat 73.1g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 122mg	0%
Sodium 5663.0mg	0%
Total Carbohydrate 105.1g	0%
Dietary Fiber 3.7g	0%
Total Sugars 8.2g
Protein 39.4g	0%

Vitamin D 0IU	0%
Calcium 798.7mg	0%
Iron 2.7mg	0%
Potassium 655.3mg	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: 53.2%

Protein: 12.8%

Carbs: 34.0%