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 😉
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Yummy as it is! I took some time out trying it the other day and I have never been this satisfied that I can't wait to prep it up this weekend for the family!
How do I stop my mouth from watering? What a great idea for dinner.
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.
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.
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 🙂
I like anything that saves time lol
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!