Easy Baked Risotto

This basic recipe serves as a perfect blank canvas for whatever you want to pair with it. This risotto is creamy and subtle on its own or dress up with caramelized onions, sautéed mushrooms, or peas.

5 cups chicken stock, divided and heated

4 tablespoons butter, divided

1 small onion, chopped

3 cloves garlic, finely minced

½ cup dry white wine

1 ½ cups Arborio rice

Chicken stock
Parmesan cheese



Fresh Parsley, chopped


Preheat oven to 350 degrees.

In a small saucepan, heat chicken stock over medium heat.

In a Dutch oven (or other oven-proof pan with a fitted lid), melt 2 tablespoons butter. Add chopped onion and sauté until translucent over medium heat, 5 – 10 minutes. Add garlic and white wine. Cook for 2 minutes to soften the raw wine taste.

Add rice and stir with wooden spoon until coated with liquid from pan. Add 4 cups of chicken stock and cover with a tight fitting lid. Pop in oven and check after 30 minutes. If a lot of liquid remains, continue cooking in 5 minute increments until excess liquid has been absorbed.

Remove from oven and stir in remaining cup of stock, Parmesan cheese, and butter. Stir vigorously until a creamy consistency is achieved. Season with salt and pepper to taste. Gently stir fresh parsley in for added flavor and color.

Pairs beautifully with oven-roasted asparagus drizzled in good extra virgin olive oil and roasted chicken or beef.





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Bubbly Chef author

I'm Hayley. I'm the bubbly chef because food is always a celebration! I love wine, holidays and tasty food. It's so much fun to get together with friends over good food & drink. Whether it be at home or out on the town, you'll find me taking notes in the kitchen!