This baked parmesan risotto is perfect for dinner, especially during the cooler weather when we are looking for a hardy meal.
I enjoy making meals like risotto, roasted chicken, roast pork with fig jam, homemade chicken pot pie, and soups when the fall arrives. Do you too?
The best part is there’s no need to stir for 15 minutes while the chicken stock reduces like with other risotto recipes. Don’t get me wrong I make those too. In fact, I have fantastic recipes for regular risotto.
And I’ll share them as I make these meals as well.
Also, I enjoy turning the oven on again for baking and cooking meals for the weekends when football is on in the background. It brings back tons of memories of growing up except we had pasta.
Growing up in an Italian family this was normal for us on Sundays. And although I still do the same at times I change things up. However, my husband loves my homemade sauce and meatballs.
By the way, this time of year is also when I begin making this recipe and freezing them for the holiday season. Thanksgiving is around the corner and this is a must have in our family. Do you have traditional recipes in your family that they look forward to? I’d love to read some of their favorite desserts or meals too.
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My list can go a mile long with what my family enjoys eating. They often put in requests for special and certain dishes.
Does your too?
Baked Parmesan Risotto
Equipment
- 1 5 Quart Dutch Oven
- 1 cheese grater
- 1 spoon
- 1 liquid measuring cup
- 1 medium pot to simmer the chicken stock
- 1 teaspoon measuring spoon
- 1 1/2 meauring cup
Ingredients
- 1 1/2 cups Arborio Rice
- 5 cups simmering chicken broth I use organic low sodium chicken stock
- 1 cup freshly grated Parmesan Reggiano cheese
- 1/2 cup dry white wine
- 3 tbsp. unsalted butter diced
- 2 tsps. kosher salt
- 1 1/4 cups frozen peas let them thaw a bit before adding them to the finished recipe
Instructions
- Preheat your oven to 350 degrees F
- Place the rice and 4 cups of the warm chicken stock inside a 5 quart Dutch Oven and stir to combine a bit.
- Put the cover on the dish and place it inside the oven for 40 minutes. Most of the liquid will be absorbed and the rice will be al dente. It should be a bit firm in texture and not mushy.
- Next, remove from the oven and add the remaining 1 cup of warm chicken stock, the grated cheese, white wine, diced butter, salt, and pepper. Stir vigorously or until the ingredients are well combined and thick and creamy.
- Finally, add the softened peas and combine them together. Serve while hot and keep covered to keep the rest of the meal warm. This is great served with a salad.
Notes
By the way, need a Dutch Oven for a great price? I got you covered and guess what, IT’S ON SALE so get it quick. Actually, I may be buying one too because I use these so often during this time of year!
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I hope you enjoy this baked parmesan risotto. It’s very delicious and is perfect for this time of year. This also makes a great meal for family and friends.
If you are looking for great recipes for the fall and winter seasons these cookies are delicious and filled with pumpkin spice flavor.
More Great and Easy Recipes!
Basic 1234 Cake
Citrus Biscotti with Dark Chocolate Drizzle
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This sounds pretty tasty. I am a big crock pot fall and winter cooker. I like easy peasy dinners and this recipe you shared sounds yummy. Happy Weekend. Enjoy. xoxo Kris
I like them too especially for chilli
I didn’t know you could bake risotto! This sounds really great and I am going to save it to try. Have a wonderful night- xo Diana
Yes this is so easy and keeps me happy.
I don’t think I’ve ever tried to make risotto before, Cindy, so I’m really excited to try your recipe. I’m usually terrible in the kitchen but this looks like something I could definitely impress my family with! Hugs, CoCo
This is the way to go especially because you are so busy. Add everything to a Dutch Oven and done