Baked Cheese Risotto
A comforting and indulgent baked risotto packed with rich flavors and creamy cheese, perfect for family gatherings or cozy weeknight dinners.
Ingredients
Main Ingredients
- 1 cup Arborio rice The secret to creamy risotto; don’t substitute with regular rice.
- 4 cups chicken or vegetable broth For depth of flavor. Opt for low-sodium to control salt levels.
- 1 medium onion, finely chopped A base flavor; shallots can also be used for a touch of sweetness.
- 2 cloves garlic, minced Fresh garlic brings aromatic depth.
- 1 cup grated Parmesan cheese The star ingredient adds richness; feel free to use a mix of cheeses for extra flavor.
- 1 cup mozzarella cheese, shredded For that melty goodness.
- 1 tablespoon olive oil Use it to sauté the onion and garlic.
- to taste salt and pepper Season to your preference.
- to taste fresh herbs (like parsley or basil) for garnish Enhances presentation and flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Add the minced garlic and sauté for an additional minute, until fragrant.
- Stir in the Arborio rice, allowing it to toast for about 2 minutes.
- Pour in one cup of the broth, stirring gently until the liquid is mostly absorbed. Repeat this process, adding broth one cup at a time until the rice is tender and creamy, about 18-20 minutes.
- Remove the pot from heat and stir in the grated Parmesan and half of the mozzarella. Season with salt and pepper to taste.
- Sprinkle the remaining mozzarella over the top. Transfer the pot to the preheated oven and bake for 10-15 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of broth or milk.