Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Oven-Baked Risotto (So Easy) Recipe
    Lost? Site Map

    Oven-Baked Risotto (So Easy)

    Oven-Baked Risotto (So Easy). Photo by Baby Kato

    1/2 Photos of Oven-Baked Risotto (So Easy)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Lalaloula's Note:

    This wonderful and very convenient way of making a creamy risotto comes from German chef Tim Mälzer. He says: "While the risotto is baking in the oven, youll have enough time to prepare a yummy dessert." I hope youll enjoy this as much as we did! :) Note: The original uses mushrooms, but I used a mix of carrots and pak choi instead. Feel free to use veggies of choice adjusting sautee time as needed.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
    2. 2
      Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
    3. 3
      Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside.
    4. 4
      After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes.
    5. 5

    Ratings & Reviews:

    • on June 01, 2011


      Aussie Swap #52: This recipe was very creamy and hearty and very easy to make! I love that I didn't have to stand over a stovetop - loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2011


      Lalaloula thank you for sharing this wonderful recipe. I love risotto and this was splendid. Quick and so easy to make, it turned out perfect. Rich, tender and creamy. I'll be using this recipe for a long time to come. I really enjoyed the flavor of the rosemary and allspice in the dish, they complimented one another beautifully. I choose the apple juice option for my dh and didn't miss anything. I used, sweet red pepper, french shallots, zucchini, carrotes, sweet onion and I choose freshly shredded good quality parmesan cheese for a dish to remember.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2011


      This turned out quite well, perhaps not as creamy as a traditional risotto, but close. I used one medium large onion, and that contributed a strong onion flavor, so you might want to consider how much onion to use. I used mushrooms and zucchini for the veggies. I made an error and used cold broth, so that after 25 minutes it was much too soupy. I put the dish in the microwave for 4 minutes and that got it down to the right consistency to finish the dish. I did opt for using white wine, and if you choose to use apple juice instead, then I suggest that you add a teaspoon of a mild vinegar - wine is slightly acidic, and using a bit of vinegar helps substitute for that.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oven-Baked Risotto (So Easy)

    Serving Size: 1 (151 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 427.5
    Calories from Fat 189
    Total Fat 21.0 g
    Saturated Fat 6.3 g
    Cholesterol 22.0 mg
    Sodium 389.2 mg
    Total Carbohydrate 46.4 g
    Dietary Fiber 2.0 g
    Sugars 9.8 g
    Protein 13.3 g

    The following items or measurements are not included:

    fresh rosemary

    vegetable broth


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes