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Baked Italian Risotto

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Baked Italian Risotto
2011-02-05 Main Dish
5 92

Risotto usually takes a lot of stirring, but not with this recipe. It's all done in the oven! The risotto has sun-dried tomatoes, fresh oregano, and mascarpone cheese. Who could resist?!

  • Servings: 6


2 Tbsp Olive Oil
1 Small Onion, chopped
2 Garlic Cloves, crushed
1 cup Arborio Rice
1 tsp Salt
½ tsp Pepper
1 Tbsp Chopped Fresh Oregano, or 1 teaspoon dried
2 Tbsp Chopped Sun-dried Tomatoes In Olive Oil, plus 1 teaspoon oil
4 cups Low-sodium Chicken Stock
½ cup Mascarpone Cheese
½ cup Shredded Parmesan Cheese


Preheat oven to 400 degrees F. In ovenproof Dutch oven, heat oil over medium-high heat for 1 minute. Add onion and garlic; cook for 2-3 minutes. Add rice and stir to coat the grains with oil; cook 1 minute. Sprinkle with salt, pepper, and oregano. Stir in tomatoes, tomato oil, and stock; bring to a boil. Cover and bake in preheated oven for 20-25 minutes or until most of the stock is absorbed - it should not be completely dry. Remove from oven; stir in mascarpone and Parmesan. Taste for seasoning; add salt and pepper as needed.

Helpful Tips:

No constant stirring needed with this delicious recipe. I first learned about baked risotto from someone who runs a cooking school in Italy.