Baked Parmesan Risotto

5 from 1 vote

This Baked Parmesan Risotto is rich, creamy, cheesy, and so easy to make!

Prep Time10

Cook Time35

Total Time45

Course: Side Dishes, Vegetarian + Vegan

Cuisine: Italian

Keyword: baked risotto, easy risotto, parmesan risotto, rice, risotto, side dish

Servings: -6 servings

2 teaspoons olive oil
1/2 cup diced shallots
1 1/2 cups arborio rice
Salt and freshly ground black pepper to taste
5 teaspoons Zoup! Good Really Good ® Culinary Concentrate ™ Chicken Base with Bone Broth, mixed into 5 cups hot water
1/2 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon fresh thyme leaves chopped
1 teaspoon lemon zest
1/2 cup shredded parmesan cheese
3/4 cup peas optional

Preheat oven to 350° F. In a Dutch oven, heat 2 teaspoons of olive oil over
medium-high heat. Add the diced shallot into the pot with salt and pepper and
sauté for 2-3 minutes or until soft.
Pour in the rice and toast it in the pot stirring occasionally for 2-3 minutes. Pour in
the wine and let the alcohol cook off for a minute before pouring in 4 cups of the
broth. Season with salt and pepper and stir everything together.
Cover the pot with the lid then place it on the middle rack of the oven. Bake for
22-28 minutes.
Remove the risotto from the oven and add in the butter, thyme leaves, lemon
zest, parmesan cheese and remaining cup of broth. Stir vigorously for 2-3
minutes or until the risotto is smooth and creamy. If you’re using peas stir them
in. Taste for seasoning and add additional salt and pepper if needed.