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creamy baked risotto in a wide horizontal shot, glossy cheesy rice in a wide skillet topped with Parmesan and herbs, natural light, shallow depth of field, landscape orientation

Creamy Baked Risotto

A baked risotto in the oven that keeps hands-off and comes out creamy and tender is the way to go!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups arborio rice
  • 4 cups chicken broth
  • 1 onion diced
  • 2 cloves garlic minced
  • 0.75 cup grated Parmesan
  • 2 tbsp butter
  • 0.5 cup heavy cream

Method
 

  1. Preheat the oven to 375F and melt the butter in an oven-safe pot.
  2. Soften the onion and garlic, then stir in the rice to coat.
  3. Pour in the broth, bring to a simmer, then cover and transfer to the oven.
  4. Bake 30-35 minutes until the rice is tender and the liquid is absorbed.
  5. Stir in the Parmesan and cream until creamy.
  6. Season with salt and pepper and serve right away.

Notes

Stir in cooked mushrooms or peas at the end for an easy upgrade.