Oven Risotto

Prep Time
Cook Time
Ready In

"I found this in a store flyer insert called Bake Fest. I have been making my risotto since then. It turns out perfectly every time."

Original recipe yields 7 servings


  • Serving Size: 1 (280.8 g)
  • Calories 279.3
  • Total Fat - 17.8 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 36.2 mg
  • Sodium - 1132.9 mg
  • Total Carbohydrate - 18.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.4 g
  • Protein - 10.9 g
  • Calcium - 300.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Melt half the butter with the oil in a Dutch oven over medium heat.

Step 3

Add onion and thyme; cook for 5 minutes, until softened.

Step 4

Add rice; cook stirring constantly for 1 minute until well coated.

Step 5

Pour in wine; cook for 1 minute.

Step 6

Add 3 cups broth, mustard, garlic and pepper; bring to a boil.

Step 7

Cover and transfer to oven.

Step 8

Bake for 20 minutes until rice is tender.

Step 9

Stir in cheese, chives, parsley and basil and remaining broth and butter until very creamy.

Step 10

Serve immediately.

Tips & Variations

No special items needed.



DS and myself loved this, we ate the heated leftover's tonight as well. Now this is saying something because DS hates Risotto! Made as written (Ohh had no chives, so did not add them)! but when it came to putting in the oven I transferred to a casserole dish and it worked perfectly. I am so making this again, according to DS! This would be a great recipe for anyone that has trouble making Risotto to use. Creamy and just perfect! Thanks Bea.

review by:
(27 Apr 2015)