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Home » Latest Recipes » Dinners

Parmesan Risotto

Published: June 28, 2020 | Last Updated: October 8, 2021 | Lisa 4 Comments
This post may contain affiliate links.

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Last Updated October 8th, 2021 at 06:01 pm by Lisa

A large vintage cast iron skillet with cooked arborio rice risotto and artichokes topped with pine nuts, grated parmesan cheese and chives

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.

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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!

A pan of risotto on a wood hot pad on a table.

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.

What Else Can I Add To Risotto?


Try these additions...

Fresh garlic
Fresh Herbs
Butter
Cooked Veggies: Tomatoes, Butternut Squash, Zucchini
Cooked Meats: Sausage, Chicken, or Pork
Seafood: Roasted Shrimp or Seared Scallops
Fried or Poached Eggs

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A black cast iron pan with risotto made from arborio rice topped with artichokes and pine nuts.
Print Pin Recipe

Parmesan Risotto ~ Easy No Stir Recipe!

Parmesan Risotto has a rich deep flavor, made with arborio rice, and is hands-free with no constant stirring, unlike most risotto recipes.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 322kcal
Author Lisa Hatfield

Equipment

Large Cast Iron Skillet
Microplane Grater

Ingredients

  • 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
US Customary - Metric

Instructions

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.

Notes

Arborio Rice: A short, plump, pearl-like grain that absorbs lots of liquid while slowly and evenly releasing starch, making risotto creamy and smooth when cooked.
Hand-Free No Constant Stirring: At the end of the cooking process in the oven, the risotto rice has released its creamy consistency during cooking and then at the end when you stir vigorously for 2 to 3 minutes, the arborio rice is thick and creamy.
What Else Can I Add To Risotto? Try these additions...
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

Nutrition

Calories: 322kcal | Carbohydrates: 33g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 661mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 10.7mg | Calcium: 116mg | Iron: 2.4mg
Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com
458 shares

Reader Interactions

Comments

  1. Helen W says

    March 07, 2018 at 7:48 am

    5 stars
    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!

    Reply
  2. Abbey says

    March 01, 2017 at 7:33 am

    This looks sooo good! Gonna have to try this weekend? Got my coupon! Thanks!

    Reply
  3. Dawn says

    March 01, 2017 at 7:31 am

    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.

    Reply
  4. Linda says

    February 28, 2017 at 2:08 pm

    Can't wait to try this. I have never heard of Village Harvest before. I will have to check them out.

    Reply

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