Oven Baked Risotto

SPECIAL EQUIPMENT: large, heavy-bottomed Dutch Oven

Oven Baked Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tbsp butter

  • 1

    tbsp olive oil

  • 1

    onion, finely chopped

  • 2

    garlic cloves, finely chopped

  • 10

    oz (300g) mixed mushrooms, such as crimini, shitake, and oyster, roughly chopped

  • 14

    oz (400g) risotto rice

  • cups vegetable or chicken stock

  • cup dry white wine

  • salt

  • 10

    oz (300g) cooked chicken, chopped into bite sized pieces

  • (40g) grated Grana Padano cheese, plus extra to serve

  • ¼

    cup chopped parsley leaves


Preheat the oven to 400 degrees. Heat the butter and oil in a large, heavy-bottomed Dutch oven over low heat. Once the butter has melted, add the onion and garlic and cook gently for 5 minutes. Add the mushrooms and rice and stir well to coat in the butter and oil. Pour in the stock and wine, bring to a boil, season, and stir well. Cover and cook in the oven for 20 minutes or until the rice is tender, stirring a couple of times. Remove from the oven and stir in the chicken, Grana Padano cheese, and parsley. Return to the oven for 5 minutes, or until the chicken is heated through. Serve with extra Grana Padano, for sprinkling.


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