Dutch Oven Baked Risotto

This creamy baked risotto is made in the oven for a hands-free risotto recipe that doesn’t require stirring! It’s a great meatless meal, perfect for a dinner party!

Is there anything better than a warm bowl of creamy risotto? How about a creamy risotto that doesn’t require constant stirring? This Dutch Oven Risotto is baked in the oven for an easy meal!

Let’s be honest, I’m lazy. As much as I love risotto, I can’t stand spending the whole evening at the stove, stirring and stirring. So I started testing other methods for an easier risotto, and I landed on this Dutch Oven Baked Risotto that is perfect.

How do you make risotto?

Risotto is traditionally made on the stovetop, using Arborio rice, broth, vegetables, and Parmesan cheese. In this version, we’ll use all those same ingredients but bake it in the oven instead. This makes it a great hands-off recipe, perfect for a dinner party! You won’t have to spend the whole evening standing at the stove.

What is the best rice for risotto?

Arborio rice is a short-grain rice that is perfect for risotto because it contains a lot of starch. That’s what helps create a creamy, rich texture, without any actual cream. Typically, stirring the rice releases a lot of the starch, but simmering the risotto in the oven can achieve the same result! I like the Rice Select and Lundberg brands of arborio rice.

I know the holiday season calls for comfort food and entertaining so this no-stir risotto is an easy way to prepare dinner for a crowd without being stuck at the stove! It’s a delicious weeknight family dinner or food for a crowd!

Dutch Oven Risotto Ingredients

• Vegetable Broth– I recomend using a low sodium vegetable broth, so you can control the saltiness.
• Butter– A few tablespoons of butter help create a rich risotto.
• Onion– I used a yellow onion, but feel free to use a white onion.
• Garlic– I love the flavor the garlic adds to the base of the risotto.
• Arborio rice- This is a special, short grain rice that has a lot of starch, making it the key to risotto.
• White cooking wine– You can use any kind of white wine, but I recommend using a white cooking wine.
• Asparagus– I love the pop of color this adds to the risotto. Feel free to use peas instead of carrots!
• Parmesan cheese- This is essential to creating the creamy texture of risotto. I recommend using a block of Parmesan cheese and shredding it yourself. Pre-shredded cheese contains anti-caking agents, which can result in a grainy texture.
• Lemon juice & zest— A little lemon juice brightens the overall flavor.

Substitution Suggestions

• If you can’t find arborio rice, try a unique twist on risotto by making it with farro. I call it farro risotto, and while it’s not exactly the same as risotto, it’s a healthy twist on this dish!
• If you don’t have asparagus, try substituting peas instead. Canned or frozen peas will work just fine in this recipe.
• My favorite vegetarian broth is made with Edward & Son’s “Not-chicken” bouillon cubes or Ocean’s Halo “no-chicken” broth. Both of these will provide a lovely flavor for this baked risotto recipe.

How to Make Risotto in the Oven

You can make risotto in the oven, which makes this dish so easy! It’s a great way to enjoy risotto, but without all the work of standing by the stovetop. Here are the step by step instructions:

Get set up

• Move an oven rack to the middle position and remove the rack above it, so your Dutch oven will fit. Preheat the oven to 400 degrees.
• Wrap the top of the Dutch oven lid in foil. This traps moisture while the risotto bakes.
• In a large pot, warm the vegetable broth and water over low heat. Keep it warm while you start the rice.

Make the risotto base

• In the Dutch oven, melt the butter over low-medium heat.
• Add the onion and stir to coat it in the butter. Cook over medium heat for 6 minutes, until the onion is translucent.
• Add the rice and cook for 2 minutes.
• Add the garlic and cook for 30 seconds.
• Pour in the white cooking wine and cook for 2-3 minutes, until the wine is absorbed.
• Pour in the warm broth and stir. Cover with the foil-wrapped lid.
• Bake for 22-25 minutes.

Blanch the asparagus while the risotto bakes

• Once the broth pot is empty, use it to bring 6 cups of water to a boil. Fill a large bowl with ice water and set it nearby.
• Add the asparagus to the boiling water and cook for 2 minutes, until bright green.
• Lift the asparagus out and drop it straight into the ice water. This stops the cooking so it doesn’t get soggy. Once cool, chop it into 1-inch pieces.

Finish and serve

• Take the Dutch oven out. The risotto should still have a little broth visible and not look dry. Stir in the parmesan cheese for 2-3 minutes, until creamy.
• Stir in the lemon juice, lemon zest, and asparagus. Serve immediately.

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How to Reheat Dutch Oven Risotto

If you’re reheating this risotto, you can either heat it in the Dutch oven on the stovetop or transfer it to a microwave-safe bowl and reheat it in the microwave. Since risotto can thicken once it’s cooled, you may need to add a splash of broth to return it to a creamy consistency.

What to Serve with Dutch Oven Risotto

Pair this risotto with a simple salad or a side of vegetables! Try this lemon kale salad for a quick and easy side dish. If you love Brussels sprouts, try this shaved Brussels sprout salad with Parmesan and pine nuts.

What’s your favorite comfort food recipe?

This is a sponsored post written by me on behalf of Holland House. As always, all opinions are my own!