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Easy Oven "Risotto"

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 60 min
  • $
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 3/4 cup arborio rice
  • 2 1/2 cups vegetable broth, divided
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Prep: 1. Preheat oven to 350. Make: 1. In a baking dish (with an ovenproof lid if possible) mix the rice and 2 cups of the broth. 2. Cover and bake for 45 minutes (foil is fine if your baking dish doesn't have a lid). 3. Remove from oven, add remaining broth, olive oil, salt and pepper and stir constantly until it becomes creamy, about 2-3 minutes.

Notes

This simple take on risotto isn't quite as creamy as stove-top risotto, but is a huge time saver and most likely no one will know you didn't spend the time to stir constantly for 30 minutes. Use this as a base and add any of your favorite risotto ingredients - we like mushrooms, frozen peas, asparagus, fresh herbs or parmesan. Any broth works just fine. Adding 1/2 cup of white wine at the end also takes it up a notch!

Goes great with these recipes

Baked Chicken With Minted Chimichurri
Herbed Fish and Spring Vegetable Sheet Pan
Stuffed Portobello Mushrooms with Summer Vegetables
Italian Faux Meat
Eggplant Parmigiana (V)
Baked Chicken with Artichokes

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