Go Back
+ servings
A cast iron pan of risotto topped with artichokes and pine nuts, with a small bowl of uncooked arborio rice nearby and a chunk of fresh parmesan cheese.
Print Recipe
5 from 1 vote

Oven-Baked Easy Parmesan Artichoke Risotto

This Parmesan Artichoke Risotto has an amazingly deep flavor, made with arborio rice, and is hands-free requiring NO CONSTANT STIRRING, unlike most risotto recipes!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Side Dishes & Vegetables
Cuisine: American
Keyword: arborio rice, no stir risotto, oven baked risotto
Servings: 12
Calories: 322kcal


  • 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


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.


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


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