Best Oven Baked Risotto Recipes

OVEN-BAKED RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
• Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

OVEN-BAKED RISOTTO

Steps:

• Preheat oven to 425 degrees. 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. 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.

OVEN-BAKED LEEK & BACON RISOTTO

Steps:

• Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
• When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.

OVEN-BAKED RED PEPPER RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
• Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

OVEN-BAKED PORCINI & THYME RISOTTO

Steps:

• Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
• Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
• Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with extra thyme leaves and Parmesan shavings to serve.

OVEN-BAKED SPINACH RISOTTO

Steps:

• Set oven to 375 degrees F.
• Butter a 1-1/2-quart casserole dish.
• Heat oil and butter in a skillet over medium heat.
• Add in green pepper, onion and garlic; saute for about 5 minutes.
• Add in the rice; stir to coat well.
• Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
• Transfer mixture to the prepared casserole dish.
• Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
• Bake for 35-40 minutes or until the rice is tender.

OVEN-BAKED MUSHROOM & BACON RISOTTO

Steps:

• Heat oven to 300ºF.
• Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
• Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.

CREAMY OVEN-BAKED RISOTTO

Steps:

• Set oven to 400 degrees F.
• Prepare a medium oven-proof saucepan with a tight-fitting lid.
• In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese and black pepper until well combined; set aside.
• In the saucepan melt butter over medium heat.
• Add in onion and cook for about 4 minutes or until translucent.
• Add in rice and stir for 2 minutes.
• Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
• Cover with a lid and place in the oven.
• Bake for about 25 minutes.
• Remove the lid and stir well then place back in the oven for 10 minutes.
• Season with more Parmesan cheese is desired.
• Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

OVEN-BAKED MUSHROOM & BABY SPINACH RISOTTO

Steps:

• Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
• Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
• Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.

OVEN-BAKED RISOTTO (SO EASY)

Steps:

• In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth.
• Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
• 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.
• 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.
• Enjoy!

OVEN-BAKED RISOTTO

Steps:

• 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.

DELIA'S OVEN-BAKED WILD MUSHROOM RISOTTO

Steps:

• First of all you need to soak the dried mushrooms and, to do this, you place them in a bowl and pour 1 pint (570 ml) of boiling water over them. Then just leave them to soak and soften for half an hour. Meanwhile, chop the fresh mushrooms into ½ inch (1 cm) chunks - not too small, as they shrink down quite a bit in the cooking. Now melt the butter in a medium saucepan, add the onion and let it cook over a gentle heat for about 5 minutes, then add the fresh mushrooms, stir well and leave on one side while you deal with the porcini. When they have had their half-hour soak, place a sieve over a bowl, line the sieve with a double sheet of kitchen paper and strain the mushrooms, reserving the liquid. Squeeze any excess liquid out of them, then chop them finely and transfer to the pan to join the other mushrooms and the onion. Keep the heat low and let the onions and mushrooms sweat gently and release their juices - which will take about 20 minutes. Meanwhile, put the dish in the oven to warm. Now add the rice and stir it around to get a good coating of butter, then add the Madeira, followed by the strained mushroom soaking liquid. Add a level teaspoon of salt and some freshly milled black pepper, bring up to simmering point, then transfer the whole lot from the pan to the warmed dish. Stir once, then place it on the centre shelf of the oven without covering. Set a timer and give it 20 minutes exactly. After that, gently stir in the grated Parmesan, turning the rice grains over. Now put the timer on again and give it a further 15 minutes, then remove from the oven and put a clean tea cloth over it while you invite everyone to be seated. Like soufflés, risottos won't wait, so serve presto pronto on warmed plates and sprinkle with the shavings of Parmesan.

OVEN BAKED LEEK AND BACON RISOTTO

Steps:

• 1. Heat oven to 200C/180C fan/ gas 6 (350F).
• 2. Heat oil in an ovenproof casserole dish. Add bacon and fry for 2 minutes.
• 3. Add the leeks and cook until soft, but not colored, for about 4-5 minutes.
• 4. Add rice and cook for 1 minute more.
• 5. Add broth. Cover and place in the oven for 20 minutes, stirring halfway during cooking time.

OVEN BAKED ASPARAGUS AND TOMATO RISOTTO

Steps:

• Preheat the oven to 200 degrees celcius. Heat 1 Tbsp of the oil in a large frying pan, add the asparagus and fry for 3-4 minutes until browned. Sprinkle over the paprika. Transfer to a shallow ovenproof dish using a slotted spoon.
• Add the remaining oil to the frying pan and fry the onion and garlic for 4-5 minutes, stirring occasionally. Add the tomatoes, red chili pepper and sugar. Season with salt and pepper and cook for 2 minutes. Spoon over the top of the asparagus and put on the bottom shelf of the oven.
• Put the risotto rice into a non-stick roasting tin, cover with the boiling water and stir in the saffron. Cover with foil and place in the oven on the shelf above the asparagus. Cook for 20-25 minutes until the rice is just cooked and the asparagus is tender.
• Fluff up the rice with a fork and spoon onto warmed individual plates. Spoon over the asparagus and tomatoes and garnish with the basil leaves.

OVEN-BAKED RISOTTO (SEVERAL VARIATIONS)

Steps:

• Preheat oven to 350 degrees. Spray a baking dish (I like to use a lasagna pan). Once oven is at temperature, place baking dish in oven to heat.
• Bring broth to a boil, and hold at a gentle simmer.
• Heat oil in a medium pot over medium heat. Sauté the onion for 2-3 minutes, then add the garlic and other vegetables (if making one of the vegetarian versions). Continue cooking until the onion is translucent. Add the rice and stir with a wooden spoon until it is evenly coated with the oil, and is toasty (a minute or two).
• Transfer rice to baking dish, add simmering broth, pepper to taste, optional ingredients, and stir. Use your judgment on what ingredients would be better to add after it is cooked (like herbs, the lox, spinach, tomatoes or sautéed mushrooms). Cover tightly with foil and return pan to the oven. Bake about 17 minutes.
• Uncover and stir in the heated wine; cover again and bake for an additional 10-15 minutes. You are checking to see that most of the liquid has been absorbed. Remove and stir in optional ingredients. Top with parmesan cheese, and serve immediately.

OVEN-BAKED WILD MUSHROOM RISOTTO

Steps:

• Soak dried mushrooms in 2-1/2 cups boiling water for 30 min. Strain, reserving liquid, and chop. Sweat mushrooms, butter and onions over low heat, covered, for 20 min. Add rice, Madeira and mushroom liquid, and pour into warm baking dish with salt and pepper. Bake 20 min. at 300 degrees. Stir in grated parmesan and bake 15 min. more. Serve with parmesan shavings while warm.

OVEN BAKED ARTICHOKE RISOTTO

Steps:

• Set oven to 400 degrees F.
• Prepare a medium oven-proof saucepan with a tight-fitting lid.
• In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside.
• In the saucepan melt butter over medium heat.
• Add in onion and cook for about 4 minutes or until translucent.
• Add in rice and stir for 2 minutes.
• Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine.
• Cover with a lid and place in the oven.
• Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on.
• Remove the lid; stir and continue baking for 10 minutes.
• Season with more Parmesan cheese is desired.
• Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

OVEN-BAKED SPICY SAUSAGE RISOTTO

Steps:

• Preheat oven to 160 degrees celsius.
• Heat stock, wine and saffron in a saucepan, cover and keep at simmering point.
• Heat the butter and oil in a large ovenproof casserole baking dish. Add the garlic and onion and cook over medium heat until the onion is soft.
• Add the chorizo and chopped peppers and cook for 5 minutes or until the chorizo softens. Stir in the rice and cook, stirring for 1 minute or until the rice is coated with oil.
• Add the tomatoes and the stock mixture to the dish. Season with cracked black pepper. Cook uncovered on the middle oven shelf for 30 minutes.
• Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft.
• Stir the parsley through the risotto, season with sea salt and cracked pepper.
• Serve with parmesan shavings.

OVEN BAKED PARMESAN AND GARLIC RISOTTO

Steps:

• Preheat the oven to 300°F Melt half the butter in an ovenproof casserole, stir in onion, garlic and rosemary (if using).
• Fry over a medium heat for 8-10min until soft and golden.
• Add the rice and cook for 1-2min, stirring, to coat it in the butter.
• Add stock, bring to the boil, cover and cook in oven for 20min. Before serving, stir in remaining butter and the cheese.

SWEET OVEN-BAKED RISOTTO (VEGAN)

Steps:

• In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
• Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
• After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes.
• Enjoy!