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A close-up of creamy risotto al forno on a white marble surface, showcasing its texture and golden-brown crust.

Risotto al Forno

A delicious baked risotto with vegetables and Parmesan, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 cup cooked vegetables (e.g., peas, mushrooms, spinach)
  • 0.5 cup white grape juice
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook onion and garlic in olive oil until translucent, then toast rice for 2-3 minutes.
  3. Add grape juice, cook until absorbed, then gradually add broth, stirring until absorbed.
  4. Mix in cooked vegetables and half Parmesan, season with salt and pepper.
  5. Transfer to a greased baking dish, top with remaining Parmesan, and bake 20-25 minutes until golden.
  6. Garnish with parsley and serve warm.

Notes

Use fresh Parmesan for best flavor and adjust seasoning as needed.