A delicious and easy oven baked risotto
4 June 2025
A delicious and easy oven baked risotto
(A gently, hands-off version of a classic comfort dish)
If you’ve ever made risotto the traditional way — slowly adding warm stock, stirring patiently, one ladleful at a time — you’ll know it’s not just a meal, it’s a ritual. There’s something incredibly grounding about the process. But I also know that some days, the time (or the headspace) for that kind of attention just isn’t there.
That’s exactly why this delicious and easy oven baked risotto exists. It offers all the creamy comfort of the original, with a little more breathing room for the cook.
As a self-confessed risotto purist, I’ll admit I hesitated before sharing a baked version. It doesn’t quite fall into the same category as a stovetop risotto, where stirring releases the starches and builds that luscious texture we know and love. But it’s close. So close, in fact, that it’s become a much-loved weeknight recipe in my kitchen. If you want to read a little more about traditional risotto and the techniques required, you can have a little read at Serious Eats over here
This version involves just a few easy steps: a quick sauté of onion, carrot and celery, followed by rice, wine (or omit, if you prefer), and warmed stock. It then goes into the oven, covered, while you take a pause and a breath. No stirring, no hovering. And yet… when it emerges 30 minutes later and you give it that final, essential stir — it turns silky, rich and deeply satisfying.
The flavour comes from those simple aromatics and a few finishing touches. A generous grating of parmesan, a knob of butter, a squeeze of lemon. I often fold through additional soft herbs at the end, and it’s just beautiful. If I have silverbeet or baby spinach on hand, that goes in too — stirred in right at the end so it just wilts.
This delicious and easy oven baked risotto is a dish you can enjoy on its own or with a simple salad. It also makes a beautiful side to grilled fish, prawns, or roast chicken. It’s adaptable, and full of comfort — which is exactly what many of us need midweek.
What I love most is that it encourages people to cook from a place of ease. It removes the pressure of perfection and offers a starting point for anyone wanting to cook more at home. And if that means dinner gets on the table with less stress and more joy, I think that’s worth celebrating.
In my Relish Mama Cooking Club, I offer this kind of inspiration every single week. While this risotto wasn’t one of our member recipes this month, it’s the kind of dish our community loves — approachable, seasonal, and satisfying. We focus on real food, not perfection. There’s a joy in cooking something that feels good and tastes good, and that’s what I want more people to experience.
So if you’re after a meal that feels like a hug — one you can make with just a few good ingredients and a wooden spoon — give this one a go. You’ll find the full recipe just below.
And if you love having this kind of dinner inspiration at your fingertips, I’d love you to explore the Relish Mama Cooking Club.
📌 Join our Relish Mama Cooking Club here
Our members receive weekly recipes, a themed monthly recipe book, live online cooking classes, and access to an ever-growing library of food you’ll actually want to cook. You can learn more here.
Now, let’s get that oven on, and let the risotto take care of itself.
I hope you this easy and delicious oven baked risotto very much. Happy cooking (with less stirring).
Love Nellie
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Delicious and easy oven baked risotto
A delicious and easy oven baked risotto
Equipment
- Chopping board
- Knife
- Saucepan to warm stock
- Oven proof pan (with a lid) for the risotto
- Wooden spoon
- Measuring cups and spoons
- Grater or microplane for parmesan and lemon zest
Ingredients
- 1.25 litres 5 cups chicken or vegetable stock
- 60 ml olive oil
- 60 g unsalted butter diced
- 330 g Arborio or Carnaroli rice
- 125 ml white wine
- 1 brown onion finely diced
- 1 carrot peeled and finely diced
- 1 –2 celery sticks finely diced
- 2 garlic cloves finely chopped
- Sea salt and freshly cracked black pepper
- 1 cup finely grated parmesan cheese
- 1 cup frozen peas
- 2 tablespoons chopped chives parsley or dill
- Zest and juice of 1 lemon
- Optional: a few handfuls of chopped fresh silverbeet or baby spinach + a parmesan rind for added depth
Instructions
- Preheat the oven to 180°C (fan-forced).
- In a saucepan, bring your stock to a gentle simmer. If using, pop in the parmesan rind now so it can flavour the stock.
- In an oven proof pot or dish. add the olive oil and half the butter (30 g). Add onion, carrot, and celery. Sauté for about 5-8 minutes ; until softened and aromatic. Add the garlic and cook for another minute.
- Stir in the rice and then the wine. Let it simmer off for a minute or so. Carefully pour in the hot stock (removing the parmesan rind if you used one), season well with salt and pepper, and stir to combine.
- Cover with a tight-fitting lid and place in the oven. Bake for 30 minutes.
- Remove from the oven. It will look a little too loose – that’s just fine. Stir the risotto vigorously for 1-2 minutes to bring out its creaminess.
- Add the remaining butter, parmesan, peas, herbs, lemon zest and juice. Stir well to combine. This is the magic moment – stirring now gives that lovely, creamy finish.
- If using, stir through the spinach or silverbeet until just wilted.
- Taste and adjust seasoning if needed. Spoon into warm bowls with a drizzle of olive oil or extra herbs, if you wish.
Notes
Nutrition
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