Oven-Baked Risotto

"From Martha Stewart Living"
Oven-Baked Risotto created by LuLuLikesToCook
Ready In:



  • Preheat oven to 425°.
  • In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
  • Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
  • Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
  • Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
  • Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
  • Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  • Remove from oven.
  • Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
  • Serve immediately.
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@Vino Girl
@Vino Girl
"My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>"

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  1. LuLuLikesToCook
    Oven-Baked Risotto Created by LuLuLikesToCook
  2. LuLuLikesToCook
    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.
  3. Simmering Sue
    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.
  4. Battle in Seattle
    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!
  5. Cook4_6
    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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