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Oven Baked “Risotto”

This quick and easy “risotto” recipe from Barefoot Contessa was surprisingly good.  It’s a great side dish to any meal or could be a filling meal on its own.


  • 1 1/2 cups Arborio rice
  • 5 cups chicken stock, simmering
  • 1 cup powdered Parmesan cheese
  • 1/2 cup dry white wine (one you would drink)
  • 3 tbsp unsalted butter, diced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup frozen peas


  • Place the rice and 4 cups of the simmering stock in a medium dutch oven (i.e. Le Creuset)
  • Cover and bake at 350°F for 45 minutes or until most of the liquid is absorbed and the rice is cooked al dente
  • Remove from the oven and add in the last cup of chicken stock, wine, Parmesan cheese, butter, salt and pepper and stir continuously for 2-3 minutes until everything is well combined
  • Lastly, add in the peas and stir until the peas are heated through