I made my own version of oven baked risotto last night and it was gorgeous – a big success! I’ve never made risotto before and I didn’t fancy having to constantly stir the pan so I opted for an oven baked version, much more my style.
First of all, I fried some diced chicken breast with some onion and garlic, then added it to a large casserole dish along with 250g Arborio rice and 1 and a half pints of chicken stock. I’m a bit clueless with herbs so I just added some Oregano.
You’re supposed to add parmasen cheese at some point but I’m not really keen so I left that bit out.
I cooked it for about twenty minutes or so at about 200 c but to be honest you can easily tell when it’s done as all the liquid has gone. It looked a bit anemic half way through so I added a half a tube of tomato puree.
It was so simple and I guess the basic recipe would be the stock and the rice – there are probably hundreds of differnt ways you could take this.
Definitely a new addition to the Frugal Family menu 
How do I stop my mouth from watering? What a great idea for dinner.
This sounds like a great idea for a family dinner
Risotto is such a nice rice.. I like the idea of oven baking it
I've had different types of rice before but I've never oven baked Risotto before. I'm going to take this recipe and try it out once I get some Risotto! Thanks for a brilliant Idea its going to be gooood!
I'll steal you this Oven Baked Risotto idea
…as I often do with your blog!
Andrea.
what a great idea.. i had no idea risotto could be made this way.. much easier then all that stirring
Well done on the recipe. Like the touch of the "Arborio rice". What a BEAUTIFUL header. I could eat it.
Claire
Great recipe you have here! I think I would give it a try! Also, I love the design of your site. It looks like a homey dessert shop!
Our family has only eaten rice, but I think it's time to enjoy the pleasures of risotto. I didn't realize it was so simple — I always thought it was some gourmet side dish.
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What a excellent resource!…
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Ok. I think you are appropriate!…
I like anything that saves time lol
i just add all the stock at once and then you don't need to constantly stir until the last 5 mins… still tastes just the same
I find that if you add all of the stock at once you don't need to constantly stir until the last 5 mins
We often eat risotto – sometimes I stand over the cooker (as I did last night, making a chicken one, as it happens!), and sometimes I oven bake them. You'll find some ideas at http://www.reactivecooking.com/?tag=risotto – you can make them out of almost anything. Well, within reason …
I've never tried risotto in an oven, I'll have a go next week! Thanks for this – fab recipe!
Sounds lovely – and Mike will like it as he hates parmasan cheese!
Although I do kind of like the slowness of cooking a stove top risotto… good if you have a spare hour or two. Which will be why I haven't cooked it for a couple of years.
x
You can also make this in the slow cooker, which is great
I love risotto too but have not heard of oven baking it before. Will be on my menu plan for next week I think.
Oooo fab idea! I'm going to HAVE to try that! I adore risotto but not the standing around part!