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Baked Cheese Risotto

A comforting and delicious baked risotto that brings families together with its creamy texture and cheesy flavor, adaptable for various dietary preferences.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice This short-grain rice is essential for that creamy texture.
  • 4 cups vegetable or chicken broth Homemade broth adds depth, but low-sodium store-bought works too.
  • 1 medium onion, finely chopped Fresh onions provide a wonderful base flavor.
  • 2 cloves garlic, minced For a fragrant aroma that elevates the dish.
  • 1 cup grated cheese (Parmesan, Gruyère, or a mix) Cheese is the heart of this dish; feel free to mix your favorites.
  • 1/2 cup white wine (optional) Adds complexity; if avoiding alcohol, simply replace with more broth.
  • Salt and pepper to taste Essential for bringing all the flavors together.
  • 2 tablespoons olive oil For sautéing—you can substitute with unsalted butter for a richer flavor.
  • Fresh herbs (thyme or parsley) Perfect for garnish and added freshness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium-sized pot, bring your broth to a gentle simmer.
  3. In a large oven-safe skillet, heat the olive oil over medium heat.
  4. Add in the chopped onions and sauté until they become translucent, about 4-5 minutes.
  5. Stir in the minced garlic and cook for an additional minute.
  6. Pour in the Arborio rice, stirring well to coat each grain with the oil.
  7. Toast the rice for about 2 minutes; it should begin to look slightly translucent around the edges.
  8. If using, add the white wine now and allow it to simmer until mostly absorbed.
Cooking
  1. Gradually add the warm broth, one ladleful at a time, stirring frequently.
  2. Wait until the liquid is mostly absorbed before adding the next ladle.
  3. After about 20-25 minutes, when the rice is al dente, remove it from the heat.
  4. Stir in half of the grated cheese and season with salt and pepper.
  5. Sprinkle the remaining cheese on top.
  6. Transfer the skillet to your preheated oven and bake for 10-15 minutes, until the cheese is bubbly and golden.
Serving
  1. Remove from the oven, garnish with fresh herbs, and let it rest for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth. You can also freeze the risotto in portions for up to a month.