Baked Parmesan Risotto
Cook time
Total time
Unlike stove-top risottos, this oven-baked version requires hardly any stirring and tastes delicious. Perfect side dish for the holidays.
  • 1½ cups Arborio rice
  • 5 cups chicken stock, divided
  • 1 cup freshly grated Parmesan cheese
  • ½ cup dry white wine
  • 3 tablespoons unsalted butter, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup frozen peas
  1. Preheat the oven to 350 degrees.
  2. 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.
Recipe by Wishes and Dishes at