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If you're craving a comforting, easy-to-make dish, this Baked Risotto Casserole is your answer. Combining arborio rice, chicken broth, and parmesan cheese with a few simple ingredients, it bakes into a creamy, flavorful meal. Perfect for busy weeknights or a cozy weekend dinner, this recipe requires minimal effort but delivers maximum taste. Let's get cooking!
The name of the recipe: Baked Risotto Casserole Recipe
Ingredients:
- 1 cup arborio rice
- 2 cups chicken broth
- 1 cup milk
- 1 cup grated parmesan cheese
- 1 cup frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine arborio rice, chicken broth, milk, grated parmesan cheese, frozen peas, chopped onion, minced garlic, and olive oil. Season with salt and pepper to taste.
- Pour the mixture into a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the oven, let it sit for a few minutes, then serve hot.
What You Will Need for This Dish
What you will need to make baked risotto casserole
- Arborio rice: This rice absorbs liquid well, creating a creamy texture essential for risotto.
- Chicken broth: Adds depth and richness, enhancing the overall flavor of the dish.
- Milk: Contributes to the creaminess, making the casserole smooth and luscious.
- Grated parmesan cheese: Provides a sharp, nutty flavor that complements the creamy texture.
- Frozen peas: Adds a pop of color and a sweet, fresh taste.
- Onion: Brings a subtle sweetness and depth of flavor to the dish.
- Garlic: Adds a robust, aromatic element, enhancing the overall taste.
- Olive oil: Helps sauté the onion and garlic, adding a rich, smooth flavor.
Essential Tools and Instruments
- Baking dish: Holds the risotto mixture while baking, ensuring even cooking and absorption of liquids.
- Aluminum foil: Covers the baking dish to trap steam, helping the rice cook evenly and stay moist.
- Mixing bowl: Combines all ingredients thoroughly before transferring to the baking dish.
- Measuring cups: Ensures precise amounts of rice, broth, and milk for consistent results.
- Wooden spoon: Mixes ingredients without scratching the bowl, providing a gentle yet effective stir.
Baked Risotto Casserole Recipe
A comforting baked risotto casserole that's easy to make and delicious.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Mushroom Risotto Recipe for the Instant Pot
Ingredients:
Main Ingredients
- 1 cup Arborio rice
- 2 cups Chicken broth
- 1 cup Milk
- 1 cup Grated Parmesan cheese
- 1 cup Frozen peas
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Olive oil
- to taste Salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine Arborio rice, chicken broth, milk, grated Parmesan cheese, frozen peas, chopped onion, minced garlic, and olive oil. Season with salt and pepper to taste.
- Pour the mixture into a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the oven, let it sit for a few minutes, then serve hot.
Notes:
This baked risotto casserole is a great way to enjoy a classic dish with less effort.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the risotto mixture as directed.
- Pour into a baking dish but don't bake.
- Cover tightly with plastic wrap or a lid.
- Store in the fridge for up to 24 hours.
- When ready, bake as instructed, adding 5-10 minutes to the baking time.
Freezing Instructions
- Prepare the risotto mixture as directed.
- Pour into a freezer-safe baking dish.
- Cover tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Bake as instructed, adding 10-15 minutes to the baking time.
Using arborio rice in this recipe gives it a creamy texture without needing constant stirring, unlike traditional risotto.
Frequently Asked Questions
FAQ:
Can I use a different type of rice?
Arborio rice is best for this recipe due to its creamy texture, but you can experiment with other short-grain rice.
Can I make this dish vegetarian?
Yes, substitute vegetable broth for chicken broth.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I add other vegetables?
Absolutely, feel free to add mushrooms, bell peppers, or spinach.
Do I need to stir the risotto while it bakes?
No, stirring isn't necessary during baking.
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