Baked Cheese Risotto
A comforting Baked Cheese Risotto that combines creamy cheese with aromatic herbs for a delightful family meal.
Ingredients
Main ingredients
- 1 cup Arborio rice This short-grain rice is key for that creamy texture.
- 4 cups vegetable or chicken broth Use homemade if you can; it lends depth to the dish.
- 1 medium onion, finely chopped For a subtle sweetness and aromatic base.
- 2 cloves fresh garlic, minced Fresh garlic provides a pop of flavor.
- 1 cup grated Parmesan cheese The star of our Baked Cheese Risotto—grated finely to melt beautifully.
- 1 cup shredded mozzarella cheese For that cheesy, gooey experience we all love.
- 2 tablespoons olive oil Use extra virgin for quality and full flavor.
- 1 teaspoon salt Adjust based on your broth’s saltiness.
- 1 teaspoon black pepper For a bit of warmth.
- 1 tablespoon fresh herbs (like thyme or parsley), chopped A sprinkle to brighten it up.
- 1/2 cup peas or spinach (optional) For a pop of color and nutrition.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). This step is crucial for that delightful bubbly top.
- In a large oven-safe pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Then, add the minced garlic and stir for another minute until fragrant.
- Pour in the Arborio rice, stirring to coat it with the oil and mix with the onion and garlic. You’ll notice the rice grains becoming slightly translucent.
- Gradually add the warmed broth to the pot, stirring often. Cook for about 10 minutes until the rice absorbs some of the liquid.
- Lower the heat, then fold in the grated Parmesan, shredded mozzarella, salt, black pepper, and fresh herbs. Once combined, taste and adjust seasoning if necessary.
- Cover the pot with a lid or foil. Bake in the preheated oven for 15-20 minutes until the rice is creamy and has absorbed most of the liquid.
- Remove the pot from the oven, uncover it, and sprinkle an extra handful of mozzarella on top. Return it to the oven for an additional 5 minutes until the cheese is melted and golden.
- Let it sit for a few minutes before serving, allowing the heavenly aroma to envelop your kitchen.
Notes
Store leftover Baked Cheese Risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to loosen it up and warm it gently on the stovetop or in the microwave.