Baked Risotto

(from kylerhea’s recipe box)

Source: The Big Book of Casseroles

Serves 4 people

Categories: Casseroles, Italian, May2012, Rice


  • 2 1/2 cups Rich Chicken Stock or canned low-sodium chicken broth
  • 1 1/2 Tbs butter
  • 1 cup chopped yellow onion
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic, minced
  • 3/4 cup arborio rice
  • 1/4 tsp salt
  • Freshly ground pepper to taste
  • 1 Tbs dry white wine (optional)
  • 1/3 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmesan cheese


  1. Preheat oven to 350°F. In a medium saucepan over medium heat, warm stock.

  2. In another medium saucepan over medium heat, melt butter. Add onion, red bell pepper, and garlic and saute under tender, about 5 minutes. Add rice, salt, pepper, and wine and stir to coat. Add 1/2 cup of hot stock and stir continuously until liquid is absorbed, about 5 minutes. Add all the remaining broth at once, stir and bring to a boil. Transfer rice mixture and broth to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.

  3. Cover and bake until all broth is absorbed, about 50 minutes, stirring several times. Stir in parsley. Sprinkle with Parmesan cheese and cook, uncovered, until rice is tender and creamy and cheese is melted, about 10 minutes longer.

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