If you love risotto, adding the simple step of baking it in the oven with a gooey layer of cheese makes it even better! This risotto bake is cheesy, creamy, and has shredded brussels sprouts added for even more flavor.
This risotto bake makes a wonderful side dish (especially for the holidays!) but can stand on its own as a main dish with chicken or more vegetables added.
This risotto bake is creamy, cheesy, and perfect for the holidays! If you're a mushroom or gorgonzola lover, this mushroom & gorgonzola risotto is equally delicious. Either pairs perfectly with a delicious standing rib roast.
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Ingredients
- 1 tablespoon olive oil
- ½ cup onion, finely chopped
- 1 ½ cups arborio rice: it's crucial to use the correct type of rice for risotto in order to get a nice, creamy texture
- 5 cups chicken broth: use vegetable broth for a vegetarian version.
- 3 cups mozzarella cheese, grated (divided): you'll add half stirred into the risotto and half on top.
- 1 cup Brussels sprouts, shredded
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F so it's ready once the risotto is prepared on the stove.
- Sauté the onion: In an ovenproof Dutch oven or other large pot, heat the olive oil over medium-high heat. Add the onion and cook it for 2-3 minutes, until it's softened.
- Toast the rice: Stir in the arborio rice and cook it for 2-3 minutes, stirring occasionally.
- Add the broth gradually: Pour in 1 cup of the broth and stir until it's mostly absorbed. Continue adding the broth one cup at a time, stirring often and allowing each addition to absorb before adding the next. This process will take about 35-40 minutes.
- Stir in the cheese and Brussels sprouts: Remove the risotto from the heat. Stir in half of the grated mozzarella and all the shredded Brussels sprouts until it's thoroughly combined.
- Bake until it's golden: Sprinkle the remaining mozzarella evenly over the top. Place the dish in the oven and bake for approximately 15 minutes, or until the cheese is fully melted and the top is lightly golden.
- Serve warm: Remove it from the oven and let it rest for a few minutes before serving.
Equipment Needed
- Ovenproof dutch oven or other large pot: an ovenproof pot is essential for cooking the risotto on the stovetop, then transferring it directly to the oven. If you don't have one, you can transfer the risotto to a casserole dish after cooking it on the stove.
- Wooden spoon or silicone spatula: for stirring the rice and scraping the sides of the pan.
- Measuring cups and spoons: to measure your ingredients, especially the rice and broth (you can eyeball the other ingredients if you prefer).
- Sharp knife & cutting board: for finely chopping the onion and shredding the Brussels sprouts.
- Box grater or microplane: to grate mozzarella cheese from a block (you can use pre-shredded cheese but we recommend grating your own).
- Oven mitts: the risotto bake will be hot coming out of the oven!
Tips
- Make sure to use arborio rice: Short-grain arborio is important because of its high starch content, which creates the creamy texture risotto is known for. Don't substitute with long-grain rice.
- Toast the rice first: Toasting the rice for a few minutes in olive oil is an easy step that adds a lot of flavor.
- Add the broth gradually: Stirring in one cup at a time allows the starch to release slowly, which is what gives the risotto bake it's creamy texture.
- Use a good-quality broth: Since broth is one of just a handful of ingredients, make sure it's high-quality. If you're using a store-bought broth, choose one that's low-sodium so you can better control the seasoning.
- Don't over-stir: Stir often, but not constantly. Too much stirring can break the grains and give it a gluey texture.
- Grate your own cheese: Pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly. Grating from a block will prevent this and it's only a quick extra step.
- Bake it uncovered: This is what will give you a golden crust.
- Rest it briefly before serving: Let the risotto bake sit for a few minutes out of the oven so the flavors settle and the texture evens out.
Substitutions & Variations
- Rice alternatives: Arborio is best, but carnaroli or vialone nano rice can also be used. Don't be tempted to use long-grain rice as it won't be the same.
- Cheese swaps: Replace the mozzarella with fontina, provolone, Gruyère, or a mix of Parmesan and Asiago.
- Broth options: Use vegetable or mushroom broth for vegetarian.
- Vegetable add-ins: Stir in sautéed mushrooms, peas, spinach, or roasted butternut squash.
- Add a protein: Add cooked chicken, pancetta, bacon, or Italian sausage to make it a hearty main dish. Leftover steak cut into bite-sized pieces is also delicious.
- Herbs: Fresh parsley, basil, or oregano can be stirred in just before baking.
- Add a little wine: Deglaze the pan with ½ cup of dry white wine after toasting the rice for another layer of flavor.
Storage & Reheating
For the best results, reheat only the portion you plan to eat, as repeated reheating can dry the rice out.
- Refrigeration: Store any leftover risotto bake in an airtight container in the refrigerator for up to 3 days.
- Freezing: It's not recommended, as the texture of arborio rice becomes grainy and loses its creaminess after thawing.
- Reheating in the oven: Place any leftovers in an oven-safe dish, cover it loosely with foil, and warm it at 325°F for about 15-20 minutes, or until it's heated through. Add a splash of broth or milk before reheating if it seems dry.
- Reheating on the stovetop: Plase the leftovers to a skillet with a small amount of broth, milk, or cream. Stir it gently over medium-low heat until it's warmed through and creamy.
- Microwave: Heat in short intervals (30-45 seconds), stirring in between, with a spoonful of broth or cream to prevent it from drying out.
Frequently Asked Questions
Can I use regular rice instead of arborio?
Long-grain or standard white rice won't create the same creamy texture. Arborio (or another short-grain risotto rice like carnaroli) is essential.
Can I make this risotto bake ahead of time?
You can prepare the risotto through the stovetop stage, then cool and refrigerate it for up to 24 hours. When you're ready, stir in the cheese and vegetables, top it with the remaining cheese, and bake it until it's golden and heated through.
What protein should I serve this with?
Cooked chicken, pancetta, bacon, or Italian sausage are excellent add-ins. If you're a seafood lover, try serving it with cooked shrimp or scallops.
How do I keep it creamy when reheating?
Add a small amount of broth, milk, or cream before reheating. This helps loosen the rice and brings back its creamy consistency.
Can I make this recipe vegetarian?
Yes, simply use vegetable broth instead of chicken broth. You can also add extra vegetables like mushrooms, spinach, or roasted squash for even more flavor.
What cheese works best?
Mozzarella melts beautifully for that gooey topping, but Gruyère, fontina, provolone, or a Parmesan blend can also be used.
Related
Looking for more holiday side dish recipes? Try these:
Pairings
These are our favorite dishes to serve with this risotto bake:
Cheesy Risotto Bake
This risotto bake is the ultimate holiday dish. It's rich and creamy with a cheesy, bubbly top.
Ingredients
- 1 tbs olive oil
- ½ cup onion, finely chopped
- 1 ½ cups arborio rice
- 5 cups chicken broth
- 3 cups mozzarella cheese, grated, divided
- 1 cup Brussels Sprouts, shredded
Instructions
- Preheat the oven to 350°F.
- In an ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sauté the onion until it's soft and translucent (2-3 minutes).
- Add the arborio rice and cook for an additional 2-3 minutes, stirring occasionally.
- Gradually add 1 cup of chicken broth at a time, bringing it to a simmer. Stir it frequently until the liquid is nearly absorbed.
- Continue this process until all 5 cups of broth are added, and almost all of the liquid is absorbed (about 35-40 minutes).
- Remove it from the heat. Stir in half of the grated cheese and the Brussels sprouts. Sprinkle with the remaining cheese.
- Bake for approximately 15 minutes or until the cheese is fully melted and golden brown.
- Allow the risotto bake to rest for approximately 5 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 845mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 12g
This data was provided and calculated by Nutritionix.
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