Yield: 6 servings
Easy Baked Parmesan Risotto Recipe
Baked Parmesan Risotto Recipe is creamy, cheesy and oh so easy. This oven-baked version of the favorite Italian rice dish requires hardly any stirring making it convenient enough for any night of the week.
Prep Time
5 minutes
Cook Time
31 minutes
Total Time
36 minutes
Ingredients
- 3 ounces finely chopped pancetta
- 1 white onion, finely chopped
- 1½ teaspoons minced garlic
- 2 cups arborio rice
- 6 cups chicken broth, divided
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup finely grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 1 cup frozen peas
Instructions
- Preheat oven to 350° F. In a Dutch oven or heavy bottom skillet with a tight-fitting lid (I use my Braiser), Cook pancetta over medium heat and cook 6-8 minutes until crisp. Using a slotted spoon, transfer pancetta to a paper towel-lined plate. Add onion and garlic to the pancetta drippings and cook for about 2-3 minutes, or until translucent. Stir in the rice and cook for another 3-5 minutes, until lightly toasted.
- Add 5 cups of broth, Italian seasoning, salt, and pepper to rice mixture and bring to a boil, stirring frequently. Cover and bake 18 minutes.
- Remove risotto from the oven and place over medium heat. Uncover, add the remaining 1 cup of broth, Parmesan and butter. Cook stirring constantly for 2-3 minutes until rice is al dente and creamy.
- Stir in the frozen peas and serve immediately. Top with pancetta and more parmesan if desired.