Best 6 Oven Baked Risotto Recipes

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Indulge in the creamy decadence of oven-baked risotto, a culinary masterpiece that combines the richness of arborio rice with a symphony of flavors. This versatile dish can be personalized with a myriad of ingredients, from succulent seafood to hearty vegetables, offering a delightful experience with every bite. Whether you prefer the classic simplicity of a traditional risotto or crave the bold fusion of international flavors, our collection of oven-baked risotto recipes will tantalize your taste buds and leave you craving more.

From the classic Italian flavors of Risotto al Funghi, featuring earthy mushrooms and aromatic herbs, to the vibrant and tangy Mediterranean flair of Risotto al Limone, infused with lemon zest and fresh herbs, our recipes cater to diverse culinary preferences. Seafood enthusiasts will delight in the succulent offerings of Risotto ai Frutti di Mare, where tender shrimp, mussels, and calamari dance in a flavorful broth, while vegetarians will find solace in the hearty and wholesome goodness of Risotto ai Funghi e Piselli, where mushrooms and peas unite in a symphony of textures and flavors.

For those seeking a taste of the Orient, our Asian-inspired Risotto al Curry Verde tantalizes with its vibrant green curry sauce, while the aromatic and flavorful Risotto al Zafferano transports you to the vibrant streets of Spain with its saffron-infused broth. And for a touch of indulgence, the decadent Risotto al Tartufo Bianco showcases the luxurious and earthy flavors of white truffles, promising an unforgettable culinary journey.

So embark on this culinary adventure and discover the endless possibilities of oven-baked risotto. With our carefully curated collection of recipes, you'll master the art of creating this delectable dish and impress your friends and family with your culinary prowess.

Check out the recipes below so you can choose the best recipe for yourself!

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.

OVEN-BAKED SPINACH RISOTTO



Oven-Baked Spinach Risotto image

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

Provided by Kittencalrecipezazz

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
1 small green bell pepper, seeded and finally chopped
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1 cup arborio rice
3 cups fresh spinach leaves
1 (14 ounce) can chicken broth (or use homemade chicken broth)
1/2 cup grated parmesan cheese, divided
1 pinch cayenne pepper (optional or to taste)
salt & freshly ground black pepper (to taste)

Steps:

  • Set oven to 375 degrees F.
  • Butter a 1-1/2-quart casserole dish.
  • Heat oil and butter in a skillet over medium heat.
  • Add in green pepper, onion and garlic; saute for about 5 minutes.
  • Add in the rice; stir to coat well.
  • Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
  • Transfer mixture to the prepared casserole dish.
  • Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
  • Bake for 35-40 minutes or until the rice is tender.

OVEN-BAKED MUSHROOM & BABY SPINACH RISOTTO



Oven-Baked Mushroom & Baby Spinach Risotto image

This looks so simple! I have to try this one out: "an easy one-pot meal ideal for a busy weeknight". Coutesy of Sanitarium.com.au I've taken the liberty of changing the original chicken flavoured stock cube and water for 5 cups of veggie stock.

Provided by Rhiannon and Matt

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups arborio rice
5 cups vegetable stock
3 tablespoons margarine
3 cups mushrooms, sliced
1/2 cup parmesan cheese, finely grated
2 cups baby spinach leaves (or chopped spinach leaves)
2 tablespoons chives, chopped (or other herbs of your choice)
salt, to taste
pepper, to taste

Steps:

  • Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
  • Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
  • Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.

Nutrition Facts : Calories 335.6, Fat 8.6, SaturatedFat 2.5, Cholesterol 7.3, Sodium 204.2, Carbohydrate 54.7, Fiber 2.5, Sugar 0.7, Protein 9

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).

OVEN BAKED PARMESAN AND GARLIC RISOTTO



Oven Baked Parmesan and Garlic Risotto image

Classic risotto needs constant stirring but this baked version needs hardly any attention as it cooks gently in the oven. To jazz it up a bit: When you add the remaining butter and cheese, stir in some shredded roast chicken. Heat through for 1-2min. Fry 2oz cubed pancetta or smoked streaky bacon with the onion and garlic. Stir in some fresh, chopped basil, thyme or baby spinach before serving.

Provided by English_Rose

Categories     Short Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 ounces butter
1 large onion, finely chopped
3 garlic cloves, crushed
1 rosemary sprig, roughly chopped (optional)
8 ounces risotto rice
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock
2 ounces parmesan cheese, freshly grated

Steps:

  • Preheat the oven to 300°F Melt half the butter in an ovenproof casserole, stir in onion, garlic and rosemary (if using).
  • Fry over a medium heat for 8-10min until soft and golden.
  • Add the rice and cook for 1-2min, stirring, to coat it in the butter.
  • Add stock, bring to the boil, cover and cook in oven for 20min. Before serving, stir in remaining butter and the cheese.

SWEET OVEN-BAKED RISOTTO (VEGAN)



Sweet Oven-Baked Risotto (Vegan) image

This is a spin on my oven-baked risotto (Recipe #448053). This vegan version of rice pudding is easy to prepare and comes out thick and creamy just how I like it. If you prefer a thinner version, feel free to add more liquid. I think this a very versatile recipe and I plan to try it with different add-ins (e.g. nuts, fruit, chocolate, carob powder...). That said, I really like the plain version, too.

Provided by Lalaloula

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

200 g risotto rice (I used carnaroli)
2 tablespoons sugar (or more if you like a sweeter rice pudding)
375 ml vanilla-flavored rice milk, warmed (or soy or oat or almond)
125 ml apple juice (unsweetened)
1/2 teaspoon cinnamon
1/8 teaspoon ground vanilla bean
carob powder, chocolate chips, fresh fruit etc

Steps:

  • In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
  • Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
  • After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes.
  • Enjoy!

Tips:

  • Use the right rice. Arborio or Carnaroli are the best choices for risotto, as they have a high starch content that helps create a creamy texture.
  • Toast the rice before cooking. This helps to bring out the flavor of the rice and prevent it from becoming mushy.
  • Add the liquid slowly. Ladle in the broth or stock a little at a time, stirring constantly. This helps the rice to absorb the liquid evenly and prevents it from becoming too soupy.
  • Cook the risotto until it is al dente. The rice should be tender but still have a slight bite to it. If the rice is overcooked, it will become mushy.
  • Stir in the butter and cheese. This adds a rich, creamy flavor to the risotto. You can also add other ingredients at this point, such as vegetables, meat, or seafood.

Conclusion:

Oven-baked risotto is an easy and delicious way to enjoy this classic Italian dish. By following these tips, you can create a perfect risotto that is creamy, flavorful, and al dente. So next time you're looking for a special meal, give oven-baked risotto a try!

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