Easy Baked Risotto – Yummy Toddler Food

With a simple oven-baked method and lots of fresh flavors, this Baked Risotto is an easy option for family dinner. Plus: The method is so simple and you get to skip standing and stirring endlessly at the stove top!

The traditional way to make risotto involves standing by the stove and stirring warm broth into the pot with rice. I love traditional risotto, but I find it to be nearly impossible to make with toddlers and kids underfoot. Which is why baking it in the oven is such a nice option!

This version has just a handful of ingredients, too, and can be finished with a squeeze of fresh lemon for a nice fresh flavor.

I love this as a vegetarian meal for kids, as a side dish with proteins such as Fish Nuggets or Marinated Chicken Tenders, or even as a hot lunch idea.

(You may also like Broccoli Rice, Cheesy Rice, and Veggie Nuggets.)

Ingredients You Need

To make this baked risotto recipe you’ll need to have the following ingredients on hand and ready to go.

• Arborio rice: This is the classic short grain rice style that is used in risotto, so we use it here. It actually cooks fairly quickly using the oven-baked method.
• Chicken broth or vegetable broth: You can use either of these according to your preference. I usually reach for reduced sodium broth or stock if buying from the store.
• Onion: You can use white onion or yellow onion to add flavor to this baked risotto.
• Zucchini: I like to add a small zucchini to this dish for an extra veggie though you can skip it if you prefer.
• Frozen peas: Frozen petite peas are the type that I prefer since they have less starch and more sweetness than regular larger peas.
• Olive oil and butter: We use a combination of both for flavor and to grease the pan.
• Parmesan cheese, lemon, fresh herbs to top as desired.

Step-by-Step Instructions

Here’s a look at the process involved in making this easy baked risotto so you know what to expect. Scroll down to the end of the post for the full information.

Step 1. Wash and dice the zucchini. Grate the onion so it blends right in.

Step 2. Add the rice to a 2 or 3 quart baking dish or oven-safe frying pan.

Step 3. Add chicken broth. Cover with foil tightly and bake for 30 minutes.

Step 4. Stir in the zucchini, Parmesan, butter, and salt until well combined. Cover and bake.

How to Store

You can store leftover baked risotto, once fully cooled, in an airtight container in the refrigerator. Warm through in the microwave to serve. (Add a little more broth or a sprinkle of water if desired if the risotto is firm once it’s warmed up.)

Best Tips for Success

• Be sure to cover the rice during cooking.
• Use vegetable broth to make this vegetarian.
• When you remove the pan from the oven at the end of cooking, there may be a little liquid left. This is okay! It will continue to absorb the liquid a bit as it sits.
• Use a broth that you like the flavor of and season to taste with salt if needed.
• You may also like my Butternut Squash Risotto.

I’d love to hear what you think of this recipe if you make it, so please share below in the comments!

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• Preheat the oven to 350 degrees F.

• Add the olive oil to an oven-safe pan set over medium-low heat on the stovetop. Add the onion and stir to coat with olive oil. Cook for 2 minutes, stirring often.

• Add the rice and stir to coat all of the grains.

• Add the quart of broth, raise heat to high, and bring to a boil.

• Transfer pan to oven, cover with an oven-safe lid or foil, and bake for 20 minutes.

• Remove from the oven, remove the lid, and stir in the additional broth, Parmesan, butter, peas, and optional flavorings until combined and creamy. Serve warm

• You can store leftover baked risotto, once fully cooled, in an airtight container in the refrigerator. Warm through in the microwave to serve. (Add a little more broth or a sprinkle of water if desired if the risotto is firm once it’s warmed up.)
• Be sure to cover the rice during cooking.
• Use vegetable broth to make this vegetarian.
• When you remove the pan from the oven at the end of cooking, there may be a little liquid left. This is okay! It will continue to absorb the liquid a bit as it sits.
• Use a broth that you like the flavor of and season to taste with salt if needed.

Calories: 362kcal, Carbohydrates: 58g, Protein: 9g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 816mg, Potassium: 241mg, Fiber: 3g, Sugar: 2g, Vitamin A: 265IU, Vitamin C: 10mg, Calcium: 94mg, Iron: 3mg

This post was first published October 2018.