Dump and Bake Risotto
Hands off baked risotto finished on the stove for a rich creamy texture
Prep
5 mins
Cook
45 mins
Serves
4
Difficulty
Easy
Ingredients
- 1 and 1 half cups Arborio rice
- 5 cups chicken stock, divided
- 1 cup freshly grated Parmesan cheese
- One quarter cup white wine
- 3 tablespoons salted butter
- 2 teaspoons cooking salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Method
- Preheat the oven to 180 Celsius.
- Add the Arborio rice and 4 cups of chicken stock to a baking tray. Cover tightly with foil and bake for 40 minutes.
- Transfer the baked rice to a pot over medium heat.
- Stir in the remaining 1 cup of stock, white wine, Parmesan, butter, salt, pepper, and frozen peas.
- Stir continuously for at least 90 seconds until creamy and glossy.
- Taste and adjust seasoning, then serve warm.
Tips
- Warm the remaining stock before adding for the creamiest finish
- Stirring at the end is what creates the classic risotto texture
- Add mushrooms or spinach at the final stage if you want variations
Storage
- Best eaten fresh while creamy
- Store leftovers airtight in the fridge for up to 2 days
- Reheat gently with a splash of stock or water
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