Last Updated October 8th, 2021 at 06:01 pm by Lisa
Made with arborio rice, this Parmesan Risotto has an amazingly deep flavor. But the best part is hands-free cooking requiring no constant stirring like most risotto recipes.
That's right...this recipe won't have you standing at the stove, it's easy and delicious with artichokes and toasted pine nuts. I also have lots of other ingredient ideas of things to add to this recipe. Mix it up and make it the way you want it.
Risotto is a special side dish, and now you know there is a "hands-free" secret. Make it on a weeknight, just pop it in the oven and bake.
Creamy, warm, and comforting, and transports you to Italy...
Why Does This Risotto Recipe Work?
Years ago, I learned to cook risotto in a professional cooking class and loved it. However, it required a lot of hands-on cooking time.
Most risotto recipes require stove time stirring hot chicken stock in "cup by cup" to get that creamy texture. And I got to thinking, there must be an easier way. And there is.
Let's simplify risotto, and make it a parmesan risotto. Baked in the oven, almost completely hands-free with just a few minutes of stirring.
For this recipe, you will bake your risotto in the oven. Then take it out of the oven, you add 1 cup of chicken stock, grated parmesan cheese, wine, and butter.
At that point, stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. THIS IS WHY THIS RECIPE WORKS!
First, what is Arborio Rice?
Authentic Italian arborio rice is harvested in Northern Italy, where the climate is cool and the soil is marshy.
Arborio rice is Italian short-grain rice named after the town of Arborio. It is from the Po Valley, in the main growing region of Italy.
Arborio rice is a short, plump, pearl-like grain that absorbs lots of liquid while cooking slowly and evenly releasing starch. This is what makes risotto creamy and smooth when cooked.
The rounded grains are firm, creamy, and chewy, due to their higher amylopectin starch content.
What is Risotto?
Risotto is a classic and common way of cooking rice from northern Italy, using broth to create a creamy consistency.
The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion to add greater flavor.
How to Make Oven-Baked Parmesan Risotto
Step #1: Preheat the oven to 350 degrees.
Step #2: Toast the pine nuts till golden brown in a small pan on the stove over low heat. This brings out their flavor. Set aside.
Step #3: Heat the chicken stock in a large covered pot or dutch oven on the stove until simmering. Reserve 1 cup of hot chicken stock, set aside.
Step #4: In a large heavy cast iron pan (or Dutch oven) place the arborio rice. Add 4 cups of hot chicken stock, salt, and pepper. Stir to combine. Cover with a lid or 2 layers of foil-wrapped tightly around the cast iron pan. Bake in the oven for 45 minutes.
Step #5: Remove from the oven. Add the remaining 1 cup of chicken stock, the grated parmesan cheese, wine, and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. THIS IS WHY THIS RECIPE WORKS!
Step #6: Add the artichokes and toasted pine nuts and toss until heated through.
Serve warm and garnish with finely diced chives and more parmesan cheese.
Try these additions...
Cooked Veggies: Tomatoes, Butternut Squash, Zucchini
Cooked Meats: Sausage, Chicken, or Pork
Seafood: Roasted Shrimp or Seared Scallops
Fried or Poached Eggs
More Side Dishes
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Parmesan Risotto ~ Easy No Stir Recipe!
- 2 cups Arborio rice
- 5 cups simmering chicken stock preferably homemade
- 1 cup freshly grated Parmesan cheese
- ½ cup toasted pine nuts
- ½ cup dry white wine or sub ½ of chicken stock for no alcohol
- 4 tablespoons unsalted butter diced
- 1 teaspoon kosher sea salt
- 1 teaspoon freshly ground black pepper
- 3 cups artichoke hearts canned, jar, or frozen/defrosted to room temp
- garnish: more grated parmesan cheese and finely diced chives
Prep For Easy Risotto Rice
- Preheat the oven to 350 degrees.
- Toast the pine nuts till golden brown in a small pan on the stove over low heat, this brings out the flavor. Set aside.
Make Easy Parmesan Artichoke Risotto
- Heat the Chicken stock in a large covered pot or dutch oven on the stove until simmering. Reserve 1 cup of hot chicken stock, set aside.
- In a large heavy cast iron pan or Dutch oven, place the arborio rice and 4 cups of the hot chicken stock, salt, pepper. Stir to combine. Cover with lid or 2 layers of foil wrapped tightly around the cast iron pan, and bake in the oven for 45 minutes.
- Remove from the oven, add the remaining 1 cup of chicken stock, the grated parmesan cheese, wine, butter, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. This is what makes the risotto creamy!
- Add the artichokes and toasted pine nuts and toss until heated through. Serve warm and garnish with finely diced chives and more parmesan cheese.
- Serve warm and garnish with finely diced chives and more parmesan cheese.
Fresh garlic, Fresh Herbs, Butter, Cooked Veggies: Tomatoes, Butternut Squash, Zucchini, Cooked Meats: Sausage, Chicken, or Pork, Seafood: Roasted Shrimp or Seared Scallops, or Fried or Poached Eggs
Helen W says
This was fantastic! I was looking for ways to use up an enormous bag of pine nuts I have and when I came across this recipe I just couldn't believe the words risotto and easy could be in the same sentence. I was totally intrigued and this really was an easy meal and smelled so warm and comforting in as it baked in the oven. Fantastic with the leftover white wine too. 🙂 Wonderful as a meal or a side dish!
This looks sooo good! Gonna have to try this weekend? Got my coupon! Thanks!
Can't wait to try this recipe! I've had Village Harvest and I absolutely love it. What a great comfort food for the Winter and did I mention it's healthy?! Thanks for sharing.
Can't wait to try this. I have never heard of Village Harvest before. I will have to check them out.