Creamy Oven Baked Risotto Recipes

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OVEN-BAKED RISOTTO



Oven-Baked Risotto image

Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup Arborio rice
1/4 cup dry white wine, (optional)
2 to 2 1/4 cups hot water
1/2 cup homemade or low sodium canned chicken stock
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
  • Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  • Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

CREAMY BAKED PUMPKIN RISOTTO



Creamy Baked Pumpkin Risotto image

Provided by Aida Mollenkamp

Categories     side-dish

Time 37m

Yield 6 servings

Number Of Ingredients 9

5 cups low-sodium chicken or vegetable broth
2 cups arborio rice
2 cups pumpkin or butternut squash, small dice
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1/2 medium yellow onion, minced
1/2 cup finely chopped fresh basil
1/4 cup finely grated parmesan cheese
2 tablespoons mascarpone cheese
2 tablespoons olive oil

Steps:

  • Heat oven to 400 degrees F and arrange a rack in the middle.
  • Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
  • Remove from oven, stir in remaining ingredients, season to taste and serve.

Nutrition Facts : Calories 269 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 12 milligrams, Sodium 253 milligrams, Carbohydrate 36 grams, Fiber 2.5 grams, Protein 9 grams, Sugar 3 grams

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

  • Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

CHEF JOHN'S BAKED MUSHROOM RISOTTO



Chef John's Baked Mushroom Risotto image

The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
3 cups diced mushrooms
salt to taste
½ yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
½ cup heavy whipping cream
½ cup chicken broth
2 tablespoons heavy whipping cream
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
  • Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
  • Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
  • Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
  • Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
  • Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
  • Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
  • Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Nutrition Facts : Calories 480.1 calories, Carbohydrate 51.1 g, Cholesterol 86.4 mg, Fat 25.9 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 15.8 g, Sodium 997.8 mg, Sugar 2.4 g

OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS



Oven Risotto with Crispy Roasted Mushrooms image

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Provided by Anna Stockwell

Categories     Risotto     Mushroom     Garlic     Thyme     Onion     Rice     Vermouth     Wine     Stock     Parmesan     Butter     Lemon     Parsley     Dinner     Winter     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 16

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Steps:

  • Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
  • Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
  • Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
  • Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

OVEN-BAKED RISOTTO



Oven-Baked Risotto image

Make and share this Oven-Baked Risotto recipe from Food.com.

Provided by Vino Girl

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup arborio rice
1/4 cup dry white wine (optional)
2 -2 1/4 cups hot water, divided (use more water if you omit the wine)
1/2 cup canned low sodium chicken broth
3/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley (optional)

Steps:

  • Preheat oven to 425°.
  • In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
  • Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
  • Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
  • Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
  • Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
  • Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  • Remove from oven.
  • Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
  • Serve immediately.

Nutrition Facts : Calories 225.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 13.1, Sodium 545.4, Carbohydrate 31.3, Fiber 1.2, Sugar 0.5, Protein 5.6

OVEN-BAKED RISOTTO



Oven-baked risotto image

Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

250g pack smoked bacon, chopped into small pieces
1 onion, chopped
25g butter
300g risotto rice
half a glass of white wine (optional)
150g pack cherry tomatoes, halved
700ml hot chicken stock (from a cube is fine)
50g parmesan, grated

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
  • Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium

CREAMY OVEN-BAKED RISOTTO



Creamy Oven-Baked Risotto image

This is a delicious extra creamy rice, if you like a little heat then add in a pinch cayenne pepper --- I have made this using converted long grain rice instead of aborio, it turned out well but the Aborio is much better to use --- you may use fresh sauteed mushrooms in place of canned or use frozen peas instead of mushrooms --- do not add in any extra salt until the rice has finished cooking, and add in only if needed --- this recipe may be doubled :)

Provided by Kittencalrecipezazz

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/3 cup onion, finely chopped
1 cup uncooked white arborio rice
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 cups chicken stock (or use half of each) or 1 1/2 cups water (or use half of each)
1 cup milk
1/3 cup grated parmesan cheese (more to mix in after cooking if desired)
1/4 teaspoon fresh ground black pepper (or to taste)
1 (10 ounce) can sliced mushrooms, well drained (can use 1/2-3/4 cup frozen peas in place of mushrooms)

Steps:

  • Set oven to 400 degrees F.
  • Prepare a medium oven-proof saucepan with a tight-fitting lid.
  • In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese and black pepper until well combined; set aside.
  • In the saucepan melt butter over medium heat.
  • Add in onion and cook for about 4 minutes or until translucent.
  • Add in rice and stir for 2 minutes.
  • Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
  • Cover with a lid and place in the oven.
  • Bake for about 25 minutes.
  • Remove the lid and stir well then place back in the oven for 10 minutes.
  • Season with more Parmesan cheese is desired.
  • Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

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Top Asked Questions

How to cook risotto in the oven?
Make risotto: In 4-quart Dutch oven or deep, oven-safe saucepan with a lid, heat oil over medium heat. Add onion and garlic and cook until softened, about 4 minutes. If you’re using parmesan rinds and have 10 minutes to spare: Add wine or vinegar to onion and garlic and cook until it boils off.
How to bake risotto crisp pancetta?
Key Steps for Oven-Baked Risotto Crisp pancetta. Sauté the onion and rice and deglaze. Pour in chicken broth, cover, and bake. Stir in more broth, Parmesan, and butter.
What is this creamy lemon&herb baked risotto?
This Creamy Lemon & Herb Baked Risotto is made using an entirely hands-off oven method that will bring risotto onto your dinner table even on the busiest of weeknights! It’s ultra creamy, there’s no stirring and you don’t even need to sauté onion!
How much white wine do you put in a risotto?
1/2 cup (120 ml) dry white wine, 1/3 cup (80 ml) dry vermouth, or 2 tablespoons (30 ml) white wine or champagne vinegar Heat oven: To 350°F. Make risotto: In 4-quart Dutch oven or deep, oven-safe saucepan with a lid, heat oil over medium heat. Add onion and garlic and cook until softened, about 4 minutes.

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