Risotto in the Oven!

Notes: So easy! No more slaving over the stove when I want some risotto. The family liked it and I’m looking forward to trying this with lots of different ingredients.

Servings: 4-6 | Prep Time: 10 minutes | Total Time: 30 minutes


  • 2 tablespoons unsalted butter
  • 1 shallot, chopped
  • salt and black pepper
  • 1/2 cup dry white wine
  • 3 cups chicken broth
  • 1 cup Arborio rice
  • 1 cup frozen peas
  • 4 ounces flat-leaf spinach (about 2 cups)
  • 1/4 cup grated Parmesan, plus more for serving


  1. Heat oven to 425° F.
  2. Heat the butter in ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes.
  3. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
  4. Add the broth and rice and bring to a boil.
  5. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
  6. Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine.
  7. If the risotto is too thick, stir in up to ¼ cup hot water.
  8. Sprinkle with additional Parmesan before serving.

Recipe Origin:

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