This simple creamy oven baked risotto is infused with garlic, and Parmesan cheese with hints of white wine for additional flavor. It’s the perfect Italian rice dish!
True confession time! I’ve always been afraid to make Risotto! (Whew! Feels good to get that off my chest!)
It’s always been “that dish” served at Fancy Italian Restaurants! It was intimidating to even think about making something Chef’s generally make at a fine dinning establishment. My country kitchen isn’t exactly “Bougie”! (Whoa! Look at me throwing down the vocabulary! This is my attempt at being “cool”!).
What made me finally want to attempt making this pretentious dish? Two things. My husband tried it at an upscale Italian restaurant, about a year ago, and loved it. The second was stumbling upon a recipe that called for it to be made in a large pot in the oven!
It seemed so simple. Other Risotto Recipes are a little in-depth, with several steps, and frankly a bit overwhelming. This risotto recipe made in one pot, in the oven, is easy enough it can be made for any weeknight meal. You’ll love the flavor and texture of this dish!
What is Risotto?
According to the “Joy of Cooking”, Risotto is Italy’s contribution to the art of rice cooking. (Thank you Italy! We appreciate you!) It’s a technique as well as a dish. Traditional risotto is not merely cooked, it is built. Which is why I prefer this oven baked method over the traditional method of cooking risotto. No building involved. Just one pot!
The main tool needed for cooking risotto is a large, heavy saucepan. This recipe calls for a large heavy Dutch Oven with a lid. Traditional risotto should never be covered. However this version calls to cover the risotto while baking.
There are several varieties of imported Italian medium-grain rices, Arborio, Carnaroli, Vialone Nano, Balso, and Roma. For this recipe we are using a medium grain Arborio “superfino” grade. I found mine at Walmart. (So y’all know it’s not that fancy… or hard to find! lol)
How To Make Easy One Pot Risotto
This recipe calls for a few simple ingredients. Here’s what you’ll need:
- 1½ cups of Arborio Rice
- 5 C simmering chicken stock, divided (homemade if available, canned is fine, if not)
- 1 C freshly grated Parmesan Cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ C dry white wine (you can substitute additional chicken stock)
- 3 T butter, divided
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 C frozen peas
Directions for making Risotto
Preheat oven to 350°F.
TIP: Spray a Dutch oven with non-stick cooking spray to prevent sticking.
Place the Rice in a large, oven safe, Dutch oven.
Add 4 cups of hot chicken stock to the Arborio Rice in the Dutch oven. Add garlic powder and onion powder.
TIP: Preheat Stock in a microwave safe measuring cup, in the microwave for 2 minutes, then pour it directly into the pot with the rice.
Cooking Risotto in Oven
Cover, and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Risotto should have a little “chew” to it. Remove the baked risotto from the oven.
Add the remaining chicken stock, butter, salt, black pepper and wine.
Add the grated Parmesan Cheese and Peas. Note it’s not necessary to thaw the sweet peas!
Bust out those muscles! It’s time to toss a little arm power into this dish! Stir vigorously for 2 to 3 minutes, until rice is thick and creamy.
At the end of cooking, the rice should be creamy in consistency and tender to the taste but still have a little “bite”.
Allow the Risotto to stand for a couple of minute to absorb any additional liquid. Fluff with a fork before serving. Serve Hot.
This cooking method produces a perfectly creamy Risotto loaded with so much flavor! I couldn’t believe how easy it was to make this scrumptious side dish!
The Peas offer a wonderful “Pop” of color and sweetness to this dish. This dish pairs beautifully with Salmon, Steak, Chicken dishes and more!
Other Great Side Dish Recipes
- Creamy Cheesy Au Gratin Red Potatoes
- Sauteed Peas, Prosciutto, and Parmesan
- Instant Pot Steam Artichokes
- Bread Dumpling Slow Cooker Stuffing
- Green and Gold Squash Casserole
- Bacon Risotto from AllRecipes.com
Thanks for Stopping by and visiting my Nest today! I hope you’ll enjoy this easy Risotto Recipe as much as we do! Have a wonderful day.
- 1½ C Arborio Rice
- 5 C simmering chicken stock, divided
- 1 C freshly grated Parmesan Cheese
- 1/2 C dry White wine
- 3 Tablespoons butter, diced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 Cup frozen sweet peas
- Preheat oven to 350°F. Spray a large dutch oven with non-stick cooking spray.
- Place the rice and 4 cups of chicken stock in a dutch oven. Place in the center of the oven 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 chicken stock, Parmesan cheese, wine, butter, salt and pepper. Stir vigorously for 2 to 3 minutes, until rice is thick and creamy. Add the peas and stir until heated through.
- Allow to rest a few minutes until all the liquids are absorbed. Fluff with fork and serve hot.
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DOWAN 9.75" Large Serving Bowls, 2.7 Quart Big Salad Bowls Set, 85 Oz Porcelain Pasta Bowls Set, Pumpkin-like White Fruit Bowls for Entertaining, Set of 2
RiceSelect Arborio Rice, Risotto Rice, Gluten-Free, Non-GMO, 32 oz (Pack of 1 jar)
Amazon Basics Enameled Cast Iron Covered Dutch Oven, 4.3-Quart, Green
Amount Per Serving: Calories: 431Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 51mgSodium: 1964mgCarbohydrates: 42gFiber: 2gSugar: 7gProtein: 18g