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Oven-Baked Risottof


use Arborio rice: releases a lot of starch as it cooks, giving risotto a creamy texture

4 servings

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Oven-Baked Risottof 0 Picture


  • 2 T butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • salt
  • 1 1/4 cups Arborio rice
  • 1/2 C dry white wine
  • salt
  • 4 C chicken stock, boiling
  • 2 T fresh lemon juice
  • 1/3 C grated parmeson



Step 1

Preheat oven to 400 degrees.

Melt butter in dutch oven over medium-high heat. Add onion and garlic. Season with salt. Cook, stirring, until onion is translucent, about 5 minutes.

Add rice; cook, stirring, 1 minute. Pour in wine and season with salt. Bring to a simmer and cook until liquid is evaporated, 3 minutes. Add stock. Cover and transfer to oven.

Bake 15 minutes or until rice is just tender. Stir in lemon juice and Parmesan. Correct seasoning.

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