Last Updated July 3rd, 2020 at 01:57 pm by Lisa
This Parmesan Risotto has an amazingly deep flavor, is made with arborio rice, and is hands-free requiring NO CONSTANT STIRRING, unlike most risotto recipes!
That’s right…this recipe won’t have you standing at the stove, it’s easy and delicious with artichokes and pine nuts…there are lots of other ingredient ideas of things to add into this recipe to make it the way you want it…
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Why Is This Risotto So Easy?
Years ago, I learned to cook risotto in a fancy cooking class and loved it, however it required a lot of hands-on cooking time.
Most risotto recipes require some time at the stove stirring hot chicken stock in “cup by cup” to get the creamy texture of classic risotto. And I got to thinking, there must be an easier way. And there is!!! Yay!
Let’s simplify risotto, and make it…. baked in the oven, almost completely hands-free with just a few minutes of stirring!
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, in the Po Valley, in the main growing region.
Arborio rice is a short, plump, pearl-like grain that absorbs lots of liquid while slowly and evenly releasing starch, making 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 the 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 Easy Parmesan Artichoke 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 the 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 and 4 cups of the 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, and 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, butter, and 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.
To serve: Serve warm and garnish with finely diced chives and more parmesan cheese.
Easy Risotto pairs well with Baked Lobster Ravioli with Lemon Butter Cream Sauce.
Try Risotto with my Gorgonzola Leek Stuffed Chicken, this recipe is incredible!
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
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.
More Risotto Recipes:
- Shrimp Risotto by Plaiting and Pairings
- Creamy Garlic Risotto by Kylee Cooks
- Lemon Risotto with Mascarpone by Plaiting and Pairings
- Easy Parmesan Risotto by Ina Garten
Risotto is a special side dish, and now you know the “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. Enjoy!
All The Best Dishes,
Lisa
XO
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Oven-Baked Easy Parmesan Artichoke Risotto
Ingredients
- 2 cups Arborio rice
- 5 cups simmering chicken stock preferably homemade
- 1 cup freshly grated Parmesan cheese
- 1/2 cup toasted pine nuts
- 1/2 cup dry white wine or sub 1/2 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
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.
- 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
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
Can’t wait to try this. I have never heard of Village Harvest before. I will have to check them out.
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.
This looks sooo good! Gonna have to try this weekend? Got my coupon! Thanks!
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!