Oven Baked Parmesan Risotto Recipe
Servings: 6 people
Calories: 398kcal
This oven baked risotto recipe is perfect when you want to enjoy the creamy Italian rice dish, but don't have the time (or energy!) to stand at the stove stirring a pot. This basic risotto recipe makes a perfect rice side dish or main that is loaded with flavor.
Print Recipe
Ingredients
- 1½ cups Arborio rice
- 5 cups chicken stock divided (homemade, if available)
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine
- 3 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ pint tomatoes quartered
For garnish:
- 2-3 tablespoons chopped fresh basil leaves
- Shaved Parmesan cheese
Instructions
- Heat oven to 350°F and spray a Dutch oven with nonstick cooking spray.
- Pour the rice and 4 cups chicken stock in the Dutch oven and stir. Cover and bake at 350°F for 45 minutes or until most of the liquid is absorbed. At this point, the rice should be cooked to al dente.
- Remove the rice from the oven and add Parmesan cheese, wine, butter, salt, black pepper, tomatoes and the remaining 1-cup chicken stock. Gently mix.
- Sprinkle with chopped basil and shaved Parmesan and serve while hot.
- Enjoy!
Nutrition
Calories: 398kcal | Carbohydrates: 50g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 1320mg | Potassium: 376mg | Fiber: 2g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 5.8mg | Calcium: 198mg | Iron: 2.9mg