Baked Parmesan Risotto

Monday again :(  How was your weekend?  Mine was jam-packed with a birthday get-together, a baby shower, dinner and a movie with friends, and…..wait for it…………slaving away on our new patio and fire pit!  Hopefully we are getting the concrete poured this week so that makes me a very happy girl.  I’ve spent very little time experimenting in the kitchen lately and I don’t want my blog to start to suffer, so I’ll be glad once this patio is finished.  Not just for the sake of my blog though, of course, I can’t wait for the first campfire and marshmallow-roasting session!

Get ready for one of my favorite side dishes that I make a LOT.  It goes perfectly with my Slow Cooker Mississippi Pot Roast but it really would be good with just about any main course.  I mentioned it in a past blog post and had so many requests from my readers asking for the recipe and instead of continuing to send it to multiple people individually, I finally got around to posting it on here for everyone to have.

I absolutely LOVE making risotto.  It is pure comfort food, and the pouring and stirring is all a testament of love.  Is it time consuming?  Yes. Hard to make? Not at all.  But then I discovered baked risotto and I’ve never looked back.  Oven-baked risotto may seem sacreligious for any dish claiming the name “risotto”, but it eliminates the need for constant stirring so it’s way less maintenance than regular risotto.  This version made with peas is a personal favorite of mine and I think you’ll feel the same.  Discovering baked risotto was like discovering the holy grail, for me at least. And while I do think it’s important to understand the basic stovetop technique, I will always keep this oven-baked version in my back pocket. And why wouldn’t I?  It’s easily adaptable to the seasons (you can add whatever veggie you like), and it makes getting dinner on the table a breeze.  It’s a true one-pot wonder!

Slow Cooker Mississippi Pot Roast Recipe served over baked parmesan risotto (crock pot)
INGREDIENTS:

1 1/2 cups Arborio rice
5 cups chicken stock, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

DIRECTIONS:

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset, or any pot with a lid that is OVEN SAFE. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

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Author:Ashley

These are a few of my favorite things: cooking, baking, hiking, running, singing, animals, cruises, Disney World, , dining out, the Christmas season, fireworks, weddings, storms, 80's music, musicals, and my favorite pastime has always been baseball. Go Yankees!

36 Responses to “Baked Parmesan Risotto”

  1. September 9, 2013 at 1:16 AM #

    Weekend was ok, was pretty much spent playing catch up but it has to be done!

    I am pretty much in love with this risotto and will eat it by the spoonful!

    • September 9, 2013 at 1:46 AM #

      Yes – catch up is a necessary evil!

  2. September 9, 2013 at 1:31 AM #

    I love risotto too. This is totally comforting and delicious Ashley! YUM! Enjoy your week. I know, Monday is the hardest day of the week for me too.

    • September 9, 2013 at 1:46 AM #

      Thanks, Anne – I’m glad you sympathize with my monday blues :)

  3. September 9, 2013 at 8:11 AM #

    I think I’ve made this one before . . . based on Barefoot Contessa’s recipe? Yes? :) I get so hung up on the name, I’d love it so much more if it didn’t think it was risotto, haha. But it’s definitely creamy and delicious and easy. :)

    • September 9, 2013 at 12:28 PM #

      I’m not sure where it’s from! I had it written down in my recipe book. I love creaminess!

  4. September 9, 2013 at 8:18 AM #

    I love making risotto too but have never heard of a baked one. Seems like a great idea to me!

    • September 9, 2013 at 12:27 PM #

      Thanks, Caroline! This one is so quick and easy.

  5. Nancy Monteleone
    September 9, 2013 at 8:55 AM #

    Can’t wait to try this! Enjoyed being able to cook a kettle of sauce yesterday, also made Spanish rice and stuffed peppers! Love the cooler weather for cooking.

    Have a wonderful week!

    • September 9, 2013 at 12:27 PM #

      Thanks, Nancy! Yes, the cooler weather puts me more in the cooking mood.

  6. September 9, 2013 at 9:02 AM #

    I haven’t gotten a chance to make my own risotto yet but, when I do, I think I would def. give this recipe a try! It looks and sounds absolutely DELICIOUS!

    • September 9, 2013 at 12:27 PM #

      I think you’ll love it! It is a good “first risotto” recipe :)

  7. September 9, 2013 at 9:59 AM #

    I do love risotto. I spent this weekend making jam, trying out several different flavours :)

    • September 9, 2013 at 12:26 PM #

      Jam is something I’d love to try sometime!

  8. September 9, 2013 at 10:12 AM #

    Oh man that is my kinda dinner! That looks fantastic :)

    Happy Blogging!
    Happy Valley Chow

    • September 9, 2013 at 12:26 PM #

      I should have put in my post – you can totally make an entire dinner out of it!

  9. sheryl
    September 9, 2013 at 10:30 AM #

    This is exciting! I can’t wait to try it. Thanks!!

    • September 9, 2013 at 12:26 PM #

      It’s so easy! I hope you like it!

  10. September 9, 2013 at 11:01 AM #

    This looks absolutely amazing! I looove risotto and with that pot roast looks absolutely heavenly!

  11. September 9, 2013 at 1:31 PM #

    Oven-baked risotto?! Love this idea, and the combination with the pot roast sounds and looks like a match made in heaven – great post, Ashley!! Wishing you a great week (and the new patio and fire pit sounds really nice, it will be worth the wait and hassle!)

    • September 9, 2013 at 1:39 PM #

      Thanks, Dan! You’re so right!

  12. September 9, 2013 at 2:25 PM #

    Baked risotto? Why haven’t I seen a recipe like this before? I hate standing over the stovetop and whisking away at my risotto every few minutes. I love the idea of throwing everything together in my Le Creuset and letting the oven to the work for me!

    • September 9, 2013 at 3:02 PM #

      Same here, Eva…I have no patience!

  13. September 9, 2013 at 2:56 PM #

    This takes all of the work out of traditional risotto! Great!

    • September 9, 2013 at 3:02 PM #

      That’s what’s so great about it!

  14. September 9, 2013 at 5:10 PM #

    That looks so delicious! My husband and I love risotto. I do enjoy stirring and cooking it but I am intrigued by the baking method…heard of it but never had the nerve to give it a try. Your testimonial has me convinced…must try it because it frees up time to make other things. It looks wonderful with the pot roast! mmmm….

    • September 9, 2013 at 5:23 PM #

      Yeah it does make life a lot easier!

  15. September 9, 2013 at 8:28 PM #

    You’re going to have so much fun when your backyard is finished! We just had concrete pouring in ours as well, and we really want a fire pit. Risotto is one of my favorite things, and yours looks just wonderful, especially topped with that pot roast! I love that comfort food!

  16. September 9, 2013 at 10:15 PM #

    Wow this looks great and your slow cooker pot roast does too. I haven’t seen that recipe before but it sounds so easy and I’m sure it’s delicious. What a great way to serve both of these. I’d love to make this, especially with the cooler weather on its way.

  17. September 10, 2013 at 2:11 PM #

    I have been planning on making Risotto for.. oh… 6 months now? Thanks for the nudge. I needed that. Looks amazing!

    • September 10, 2013 at 4:02 PM #

      Glad I good nudge you to try this out!!

  18. Carrie
    September 10, 2013 at 5:12 PM #

    What is simmering chicken stock? Do you heat it up before you add it to the rice?

    • September 10, 2013 at 7:12 PM #

      Carrie, sorry for the confusion! The first time I made it I simmered the chicken stock first before adding it to the rice. The second time, I just poured it right from the can and it didn’t make a difference to me at all! I took that word out :) Thanks for pointing it out to me.

  19. September 13, 2013 at 3:26 PM #

    I have to try this! I love that it is so rich and creamy without any cream!

Trackbacks/Pingbacks

  1. Slow Cooker Mississippi Pot Roast | Wishes and Dishes - September 9, 2013

    [...] spicy.  I would not skip them because they really put this dish over the top.  I served this over baked parmesan risotto, but it would also be good over mashed potatoes or egg [...]

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