Risotto has quickly become one of my favorite comfort foods. It is rich, cheesy, and warm….perfect for any day. Sometimes I want risotto, but don’t have a ton of time to make it.
This baked risotto recipe is handy in this situation. Now, let me just say up front that while it is delicious, it is not my favorite risotto recipe. However, the convenience of using the oven instead of working over the stove is not to be taken lightly. I can do other things when the dish is in the oven, I can’t do things when I am stirring rice on the stove.
Baking the risotto makes the dish more like a casserole and less fancy. Don’t fret though-it is very tasty and will quench most risotto cravings. If you don’t have time for the stove version definitely try this version!
- 4 oz. fresh mozzarella, cubed into 1/2-inch cubes
- 3/4 cup Arborio rice
- 1 3/4 cup vegetable or chicken stock (I used veggie this time around)
- 1 clove of garlic, minced
- 2 Tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch of cayenne pepper
- Preheat your oven to 350 and grease a small 1-quart baking dish. In a pan melt the butter over medium heat, add the garlic and saute for 1 minute.
- Add the rice and saute for 3-4 minutes until the edges start to look a little translucent. Stir in the salt, pepper and cayenne.
- Spread the rice on the bottom of the baking dish and cover with the stock. Evenly spread the mozzarella cubes on the surface and bake for 25-30 minutes until all of the liquid is absorbed and the rice is tender.
- Remove from oven and serve hot!