Recipe: Oven Cooked Risotto

January 23rd, 2015 · 2 Comments

Since a couple of you asked for the recipe that I use to make my risotto in the oven, I thought I’d share it with everyone.  This is pretty easy to follow and should definitely make risotto much simpler to prepare.  Since my mom shared this recipe with me, which I believe she got from Martha Stewart, I’m not sure that I’ll be all that interested in standing there for twenty minutes stirring my risotto anymore.  Not when I can make it like this with so much less fussing.

I will say that when we made it most recently, using the arborio rice from Costco of course, I used two cups of rice and upped the stock to seven cups because we were not having anything else with it aside from a salad.  Also, I don’t bother using just plain water, which seems like a wasted opportunity to add flavour, instead I combine the plain water amount to the amount for stock, and sometimes the wine too, so that I’m using all stock.  Also, I always use more cheese, but sometimes skip the butter, and then add a bit more grated cheese on the top when I’m ready to serve it.  I just grate my big block of Kirkland Signature Parmesan until my hand gets tired and add that amount, but it’s more like 3/4 of cup and maybe even a whole cup of cheese.

Oven Baked Risotto – Serves 2 to 4


  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 3/4 cup Arborio rice
  • 1/4 cup white wine ( optional)
  • 2 to 2 1/4 cups hot water
  • 1/2 cup low sodium canned chicken stock
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons finely chopped parsley (optional)


  1. Preheat oven to 425 degrees F /220 degrees C.
  2. In oven proof saucepan or Dutch oven heat oil over medium heat, add onions and cook till translucent.
  3. Add rice and cook, stirring to coat grains of rice with oil about 1 minute.
  4. Stir in wine cook about one minute.
  5. Add 1 1/2 cups hot water, stock, salt and pepper and bring to a boil.
  6. Cover, transfer to oven, bake until most of the liquid is absorbed. About 20 minutes.
  7. Remove rice from oven stir in 1/2 to 3/4 cup of hot water, Risotto should be creamy. Add butter, cheese and parsley. Other cooked ingredients can be added at this time.
  8. Serve and enjoy.

Sorry, I didn’t take a picture last time I made this, so I have no photographic proof of how good this recipe turned out.  The risotto was creamy and lovely though and was just as nice as if I had made it in the more traditional way.  Cooking it in the oven also allows me to have time to prepare other parts of the meal or do other things in any case (like laundry and other fun cleaning tasks).

Buon appetito!


Tags: Food Share

2 Responses so far ↓

  1. 1 Deby // 2015.01.23 at 9:24 am

    Thank you..gonna try this! Sounds excellent!

  2. 2 Snoskred // 2015.01.23 at 6:19 am

    Saved, thanks! 😉

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