A delicious and easy oven baked risotto

A delicious and easy oven baked risotto that’s creamy, comforting, and perfect for busy nights. With just a few simple steps and no need to stir constantly, this dish delivers all the flavour and warmth of a traditional risotto — with a little more breathing space for the cook.

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Course: Main Course, Lunch, Dinner

Cuisine: Italian

Diet: Vegetarian

Prep Time: 15

Cook Time: 30

Servings:

Calories: 697kcal

Author: Nellie Kerrison | Relish Mama

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

**Notes** - For extra flavour, add a parmesan rind to the stock while it simmers, then discard before adding to the rice. - You can omit the wine if preferred — just replace it with a little extra stock. - Stirring at the end is essential for achieving that classic risotto creaminess. Don’t skip it! - This recipe is flexible — feel free to fold in baby spinach or silverbeet at the end, or top with grilled chicken, prawns or fish for a more substantial meal. - Leftovers reheat beautifully with a splash of water or stock to loosen.

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