No-Work Baked Risotto — Excellent Risotto Without the Stirring

Adapted from an old Internet recipe
Makes 4 to 6 servings (recipe is easily cut in half)

We love risotto at our house. We have made it many times and used lots of different recipes. With lots of variations.
Classic risotto is a delicious dish but is somewhat labor intensive (all that stirring, adding chicken stock and stirring some more, ugh). The results are outstanding and the creamy goodness is to die for. Risotto in Italy is as much a religious experience as their pasta.
So, a few years ago, my wife and I ran across a recipe for baked risotto. BAKED RISOTTO! Are you kidding me? Could this possibly work? We had to find out.
The first couple of tries were not so good. So, some more searching on the Internet to find the perfect way of baking risotto. And we found it.
This recipe is as close as you can get to a no-work risotto. We’ve altered it just a bit by requiring it to cook a little longer with the lid and aluminum foil off.
This recipe just uses Parmesan cheese and fresh herbs. But, there are lots of variations on this theme. Add the Parmesan cheese and frozen peas that have been thawed. Forgo the cheese and add two tablespoons of minced fresh rosemary, three tablespoons of fresh lemon juice and two teaspoons of finely grated lemon zest (yummy).

Recipe follows.

No-Work Baked Risotto

1-1/2 tablespoons olive oil
1 cup chopped onion (about one medium-small onion)
2 cups Arborio rice
1/2 cup dry white wine
4 cups low-sodium chicken or vegetable broth
2 cups water
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh herbs (e.g. parsley, chives, rosemary, or basil)


  1. Adjust oven rack to the middle of the oven.
  2. Preheat oven to 450 degrees F.
  3. Heat oil in a heavy-bottomed Dutch oven or large ovenprood saucepan over medium-high heat.
  4. Add onion and sauté until translucent, about 5 minutes.
  5. Stir in the rice and cook about a minute to coat rice with the oil.
  6. Add white wine, turn the heat down to low and simmer until the liquid has almost evaporated.
  7. Turn off the heat and stir in the chicken broth and water.
  8. Cover the pot with a sheet of heavy-duty aluminum foil, pressing the foil down until it touches the liquid. Press the edges of the foil over the edges of the pot.
  9. Place the lid on the pot and press down to ensure a tight seal.
  10. Transfer to the oven and bake for 25 minutes. No peeking.
  11. Remove from the oven and using a pot holder; carefully take off the lid and the foil.
  12. Return to the oven without the lid or foil.
  13. Bake another ten minutes or until the liquid has been absorbed and the rice is cooked to a chewy texture. The rice should be suspended in a creamy liquid that is the hallmark of risotto.
  14. Remove from the oven and stir in the cheese.
  15. Add the herbs.
  16. Taste and adjust the seasoning with salt and pepper as needed.
  17. Serve immediately.

1 Response to “No-Work Baked Risotto — Excellent Risotto Without the Stirring”

  1. 1 No-Work Baked Risotto — Excellent Risotto Without the Stirring Trackback on April 7, 2009 at 11:50 pm

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