5 Reviews

I did not enjoy this as written. It seemed lacking in flavour and the mouth taste that risotto would normally provide. To my taste, it needed more butter, as well as the other half of the broth instead of water. I doubled the cheese hoping that would improve the taste but I`ll know next time. I too added mushrooms during the onion stage and at the end finished it with peas and fresh seared shrimp. I will make this again but it needs to be richer. Thanks for sharing it.

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Simmering Sue September 14, 2012

I made this for dinner last week and forgot to post a review. I make risotto all the time...some on the stovetop and some in the oven. This is the most authentic tasting oven baked risotto recipe I have found. I mixed in lite cream in the end instead of water and it resulted in a wonderfully creamy risotto.

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Cook4_6 March 22, 2009

I made this for dinner tonight and am so glad I tried it! I've always slaved over the stove to make Risottos, and was leery that a 'no-stir' oven recipe would be good. I had some mushrooms and asparagus, and added them both after the onions and with the rice. It was so good.

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LuLuLikesToCook December 01, 2012

I'm a believer! This is my first time trying oven baked--I never believed it could be as good as the labor intensive stovetop--I WAS WRONG! In fact, I'm not sure I'll ever go back to the stove, with this one in my arsenal. I chose this recipe as it was closest to the one I normally do stove-top; the only thing really missing was the mushrooms. So, in between sauteeing the onion and rice, I added about 1 1/2 cups of roughly chopped creminis. Turned out divine. Just went for the full 25 minutes; was perfect. Based on the prior review, I added about 1/2 c. half-n-half instead of water at the end, and about 1/4 c. of water to get the right creaminess. However, I'm pretty sure I could just do all water now that I'm more comfortable with it. THANK YOU for posting!

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Battle in Seattle August 11, 2010

I went through a spell a while back trying to make stove top risotto. Just couldn't get it quite right. After realizing there was such a thing as oven-baked, I gave it a try with another RecipeZaar recipe. Still the wrong consistency. kburie, thank you so much for posting this recipe. It worked!! Nice consistency, not over or under cooked. I checked it after 20 minutes and it was perfect. Thanks again!

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cipherbabe September 27, 2007
Oven-Baked Risotto