Table for Two: Oven Risotto

risotto oven

I love our crock pot risotto recipe, but I forgot to start it before I left for work the other night.  I still wanted risotto, but I needed it fast and without having to stand at the stove stirring for an hour.  Then I found a recipe for oven risotto!  Brilliant!

Below is my recipe, compiled from several different ideas and suggestions.  It was delicious!

Table for Two: Oven Risotto
  • ¾ cup arborio rice
  • 2 cups chicken stock
  • 1.5 tbsp butter
  • ¼ white wine
  • salt
  • pepper
  • parsley or basil (optional)
  • parmesean (optional)
  • cream (optional)
  1. Preheat oven to 350 degrees.
  2. In a dutch oven or cast iron skillet with a lid, melt the butter and stir in the rice. Cook until rice begins to turn translucent. Remove from heat.
  3. Add in chicken stock and put the lid on the pot.
  4. Cook in oven, covered, for 45 minutes.
  5. Remove from oven and stir in white wine and seasonings (salt, pepper, parsley, parmesean, cream).
  6. Serve!

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