Oven Baked Spring Vegetable Risotto

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Oven Baked Spring Vegetable Risotto. Quick, simple, and delicious!


Oven Baked Spring Vegetable Risotto. Quick, simple, and delicious

Risotto is one of my favorite indulgence meals. Sometimes I serve it as a side dish, and sometimes I serve it as the main dish with a side salad. Making risotto the traditional way takes at least 30 minutes standing over the stove and stirring constantly. When I do not have time to do that, I make this wonderful oven baked risotto. I found an oven baked risotto recipe from Barefoot Contessa via the Food Network a couple of years ago. After making it the first time, I felt like it lacked some of the flavor you get from making it the traditional way. So, I tweaked the recipe a bit, and I think it is fantastic now! Actually, I rarely make it the traditional way anymore because this method is so simple, absolutely delicious, and perfect for feeding a crowd!

I bring this dish to many family gatherings. I am also bringing this dish to a friend and neighbor  who just got out of the hospital late last week. Her 3 week old son got RSV and had to stay in the PICU for a week and a half. She also has two young children to take care of at home, is completely exhausted from lack of sleep and worry, is recovering from a c-section, and housework piled up while she was in the hospital. This momma needs a break!!! I thought I would bless her with a tasty meal of oven baked risotto and a green salad. And since it’s spring time, I thought a few roasted spring veggies such as zucchini, squash, and asparagus would be perfect mixed in to the risotto.

Oven Baked Spring Vegetable Risotto. Quick, simple, and delicious

Oven Baked Spring Vegetable Risotto 


1 1/2 cups Arborio rice
5 cups simmering chicken stock, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
1 clove of garlic, pressed
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Half of 1 Zucchini, cut into 1/4 in. half moons
Half of 1 Yellow squash, cut into 1/4 in. half moons
10-12 stalks ofAsparagus, ends trimmed and cut into 1 in. size pieces
4 oz Sliced Baby portobello mushrooms (optional)
olive oil
salt & pepper


1. Preheat the oven to 350 degrees.
2. Place the rice, wine, pressed garlic, and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
3. While Rice is cooking, roast the vegetables (see below)
4. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. It will get creamier and creamier as you stir.
5. Add the roasted vegetables and stir until heated through. Serve hot.

To Roast Vegetables:

1.Preheat oven to 400 degrees
2.Place vegetables in a single layer on a sheet pan.
3. Season with kosher salt and pepper; drizzle with olive oil (enough to lightly coat the veggies) Toss to coat.
4.  Bake for 10 minutes or until just fork tender.

Recipe Source: Inspired by Barefoot Contessa via the Food Network

Baking Tips:

*Do not stop stirring the risotto too soon… stir the ENTIRE 2-3 minutes! The stirring is what makes it creamy!

Bake and Share Ideas:

  1. Bring the risotto to your next family gathering
  2. Take the risotto to a friend in need of a meal
  3. Take some extra leftovers to work and invite a co-worker to join you for lunch!


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39 thoughts on “Oven Baked Spring Vegetable Risotto

  1. I had no idea you could make risotto in an oven. I’m going to have to make this for my hubby. Risotto is his favorite.

  2. Risotto, my FAVORITE dish to make. A big stress reliever. A glass of wine while I stir and stir. I have tried it in the oven before but, must be the Italian in me, I didn’t like the way it came out. I have Barefoot Contessa’s spring risotto recipe as my base and with so many varieties out there, I love to experiment with add ins. Now I have to add this to my grocery list!!

    1. I felt the same way about my risotto before I made the tweaks to this recipe. I am Italian as well and I didn’t think it was risotto if it was baked in the oven. But this recipe is really good! I will admit that risotto done the traditional way may have a bit more depth of flavor, but this baked version is pretty close and great when you are cooking for a crowd or don’t have time to stand and stir…now you can sit and sip instead while your risotto cooks in the oven!You will be suprised at how creamy it is!

  3. I’m a HUGE fan of risotto, but making it can be so involved, so I rarely cook it. But this recipe seems so easy to make while still honoring the essence of the dish. I’m definitely sharing this across my social media. Thanks so much for joining us on #shinebloghop this week! It’s such a pleasure to read your post 🙂

  4. This is a fantastic recipe…all of the veggies I love. (It’s hard to find a veggie that I don’t love, especially when you add risotto. LOL!) Pinned and will defintely be trying! Thank you! #OMHGFF

  5. This looks delicious! Thank you so much for linking at #overthemoon! I look forward to seeing what you share very week. Please come back for #WonderfulWednesday. Don’t forget to comment your link #’s so I can be sure to visit. Pinned and shared.

  6. This looks delicious! Excited to try the oven-baked method. I love rissoto but like you, I’m not crazy about the stirring process. Pinning! Thanks so much for linking up with us at the You Link It, We Make It party! Hope to see you again this week!

  7. Loved it!! Your risotto is making me hungry:) Thank you for sharing your wonderful creativity with us at Friday Favorites! I hope you will join us again this week! Hugs- Christine at Must Love Home

  8. This risotto is delicious. I used low sodium vegetable broth and doubled the number of veggies. I still find it slightly salty, probably due to the parmesan, so I am glad I went low sodium on the stock. Seriously love it tho!! I have never made risotto due to the amount of effort involved. You took care of that. Thanks!!

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