How to Bake Risotto

Baked asparagus risottoI am a big fan of risotto. BIG fan. Cheesy, creamy rice? Uh… yes please. I love adding all manner of veggies or shrimp to homemade risotto. Or serving it along side baked fish for dinner. To me, risotto is the fancy restaurant equivalent of macaroni. It's just awesome. A total crowd pleaser.Easy baked risottoThe one complaint I have about risotto is that making it can be a little involved. There's a lot of stirring involved. It's not a dish that you can walk away from, you gotta stay there at the stove stirring for the majority of the time it's cooking. Totally worth it, but this can prove challenging if you are trying to prep other items for a dinner party or just trying to greet guests and not be hidden away in the kitchen the whole time.Baked risottoAnd so, I thought I'd give baked risotto a try. I had my doubts though. I figured that it would probably be good, but not AS good. How could it be as good if it's less work? That's not how the world works. This is much I know. But I was wrong! Turns out that baked risotto is like baked macaroni—a food miracle. (What? Me? Dramatic? Never.)AsparagusBaked Risotto, makes 2-3 servings.

2 tablespoons olive oil
3 tablespoons chopped onion
1 tablespoon minced garlic
3/4 cup arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
2 cups vegetable stock
6 asparagus stocks
1/3 cup bread crumbs and/or sesame seeds

In an oven safe pan heat the olive oil over medium heat. I like to use a small cast iron pan for baked risotto because it keeps the rice from getting too thick, which can result in uneven cooking. Cook the onion for 2 minutes, just until it begins to soften. Then stir in the garlic and cook for another minute. Lightly season with salt and pepper. Then stir in the rice and cook until it begins to look transparent (about 3-4 minutes).GarlicNow pour in the wine and let that cook until nearly all the liquid has evaporated. Stir in 1/4 cup of the cheese and stir in the stock. Cover in aluminum foil (be careful, it's hot!) and bake at 375°f for 10 minutes. Remove the foil and stir in the remaining cheese. Bake for another 15 minutes. In the meantime prep your asparagus by removing the hard ends (the stalks) and slicing in half lengthwise. Layer the asparagus over the risotto, top with bread crumbs and/or sesame seeds and bake for another 8-10 minutes until all the liquid appears to have absorbed.How to make baked risottoServe warm as a main course or as a side. You can use any kind of vegetables you prefer. Next time I think I will add some lemon zest! xo. Emma

  • What a great idea! I am putting this on my things try list!

  • Looks delicious! Just bough fresh asparagus, going to try this one tonight

  • You should try pressure cooker risotto also…..super fast and easy! I toss dried shitakes and woodears in mine.

  • I’m definitely going to try this! My risotto always takes longer than the recipes say so I can be stuck stirring for a loooong time 🙂

  • sounds amazing. I love risotto, so this is going on the ‘must try’ list!

  • How do you make the asparagus stock? Do you boil it and then strain it like you would make chicken stock? I do not see the asparagus stalks themselves in the recipe…so confused here! 🙂

  • this looks incredible, can it be pay day already please?!

    Lemonade Lifestyle xx

  • wow that looks great! i love green asparagus

  • This looks so yummy! I made a list of goals for myself this summer, and one of them is to start cooking more! I’m always so inspired by your recipes, and I can’t wait to try this one out.

  • my goodness this looks delicious! ill have to put asparagus (and maybe some mushrooms?) on the list for next time i get groceries.

  • This looks delicious! I think I actually never had real risotto before, thanks for the inspiration!

  • Oh YUM! I love Risotto!

    xo Lisa

  • This looks amazing. I don’t have a cast iron skillet – any ideas what I could use instead? Thanks!

  • That looks so yummy. I love asparagus 🙂


  • Am I the only one who has never had risotto? I can’t believe I’ve never tried it, but this recipe you made looks divine! I love the asparagus and bread crumb/sesame seed topping. It looks like the perfect mix of smooth and crispy textures.


  • Zoe Gruss- I bet that would be marvelous. I LOVE mushrooms too. 🙂

  • This looks awesome!

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  • yum this sounds absolutely delicious!
    love risotto 🙂

  • Looks so great! My husband just was told he needs to be on a gluten-free diet, so I’m gathering up all the recipes I can to keep him distracted from it!

  • Sounds absolutely delicious. I’ll try and get some vegan Parmesan soon and give it a try <3

  • This looks delicious!! I love risotto and love asparagus too, must try this!


  • Wow, I love risottos but never make them, as it takes to much time. This looks easier. Will try asap.

  • Ohhh, I’m doing a butternut squash risotto tomorrow night, at the weekend I’m going to try out a Gywneth Paltrow recipe for one too (it’ll be the first time I’ve tried one of hers).Rx

  • This looks amazing Emma and so much less time spent in the kitchen compared to the usual method. Do you know if you would be able to use this method for a mushroom risotto and just stir in cooked mushrooms before the last 8-10 minute bake?

  • Wow I am definitely saving this recipe. I am in love with risotto & am sure would love it baked. Your presentation is A+ too xxx

  • This looks so delicious! Two of my favorite things. I would side it with some seitan..

    -BFLY aka Latoya

  • Never tried it before, so I guess I will have to. Won’t be using wine though, so guess I could just add a little extra broth.

  • I’m totally with you about risotto taking too much time, what with the constant stirring and all. It’s only fun if you’re hanging out in the kitchen with a friend or two to keep you company.

    I never used to like asparagus. I think it has something to do with the way my mum cooked it (really, really overcooked!) There’s a few foods like that, ones I “rediscovered” as an adult, not knowing as a child that I only didn’t like them because I didn’t like the way it was cooked. Do you have any foods like that? Another one I can think of is mushrooms!

    xx Michelle

  • The asparagus in it looks amazing!

  • Yum! I love risotto!

  • Oooo! I’ve been finding new fun ways to bake vegetables, this is a great one to add to my collection! Thanks!

  • I’ve never tried making risotto, but it looks and sounds delicious! Thanks!

    Tasteful Texan

  • This looks so yummy!


  • Hmmmmm, this seems like it would taste really good. I’ll have to give you a try. I’ll let you know how it works out. 🙂

  • yum! another great dish that I can’t wait to try. thanks for sharing. 🙂

  • Yum! I love risotto but always wish that I didn’t have to stay so close to the stove when I’m making it. I’ll have to give this method a try.

    Ladyface Blog

  • Looks and sounds delicious…plus it’s the perfect excuse to treat myself to the cast iron pan I’ve been swooning over ( such a wild life I lead)!!

  • I’m a huge risotto fan so this sounds and looks so yummy!!

    Lulu xx

  • And you made it with asparagus too so its super seasonal! Awesome!


  • Ah this looks so great! And lovely photos.

  • What a mind-blowing idea! You can BAKE risotto?! Love this concept..although, the arm workout that came with hours of stirring and stirring to prevent burning will be missed…not really. Thanks for sharing, ladies!

  • Mmmm this looks delicious!


  • Delicious! I love baking in my cast iron skillet, and hate stirring risotto for ever and ever!

  • Oh yum that looks so so wonderful!

    Juliette Laura

  • oh my gosh, as a gal who hates the stirring part of risotto, i love baked risotto SO. MUCH. word of caution to everyone, remember that the pot you take out of the oven is extremely hot. i didn’t connect “soup pot handle” to “hot oven” in my brain last time, and seared my hand up real nice when i went in to stir the stuff. ouch.

  • I have never even eaten risotto but I am dying to try it , thanks for sharing . It will go on my food bucket list.

    Meghan Silva’s Blog

  • This looks amazing….and I just used up all my veg in a big lentil salad:(

  • Oh wow, this looks so good. I’m a big fan of risotto but for some reason it’s never occurred to me to put it in the oven….?! Asparagus and oven baking makes everything better.

    Mary |

  • I make a lot of risotto meals for dinner, but you’re right, it’s hard to get anything done with all the stirring. Can’t wait to give this a go!

  • Oh this looks amazing! Another great recipe i can try out for the family xx


  • Looks so tasty!!! Will be putting an asparagus recipe on my blog tomorrow too!!

    xoxo PARIS BEE kids blog

  • Oh, I have to try this one!
    And no, you’re not overreacting. Risotto IS a food to fall in love with!

  • this looks absolutely delicious. I will have to pick up some asparagus at the farmer’s market tomorrow

  • Oh my god, awesome!! I loooove risotto, but it does suck to stand over the stove stirring for 45 minutes (worth it, as you said). But baked?! Genius! Thanks for sharing!

  • I love risotto so much! This looks like perfection

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  • Yummy that looks delicious. I love Risotto and yours look really really yummy.

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