Oven-Baked Risotto
A hands-off, oven-baked risotto made with Arborio rice, stock, butter, and Parmesan. A simple base recipe that delivers creamy, restaurant-style results with minimal effort.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Italian
Keyword: arborio rice, comfort food, oven baked, risotto, weeknight dinner
Servings: 4
- 1 tablespoon olive oil
- 1 onion finely chopped (about 1 cup)
- 3 garlic cloves minced
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup Arborio rice
- 2½ cups stock vegetable or chicken
- 2 tablespoons unsalted butter divided
- 1 cup freshly grated Parmesan
Preheat the oven to 375°F.
In a Dutch oven set over medium heat, add the olive oil. Add the onion and cook until translucent, about 3 minutes.
Add the garlic and cook for 1 minute, until fragrant. Stir in 1 tablespoon of the butter and the black pepper, letting everything toast lightly.
Add the Arborio rice and stir to coat in the fat, then pour in the stock and bring to a simmer.
Cover the pot and transfer it to the oven. Bake for 20 minutes.
Remove from the oven, uncover, and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust seasoning as needed.