Simple Oven Baked Risotto – 3 ways 

Risotto is one of my absolute favorite dishes. Who doesn’t love coming home to a big pot simmering on the stove with those rich and creamy enticing flavors? I really wanted to simplify those classic flavors without using dairy and also make it hands free. The end result is beautiful soft dimension and a “classic” risotto base with endless possibilities. It’s easily a weekend tradition and the essential one-pot meal when you need a quick and impressive hands free meal for guests.

4 servings

45 minute hands free cook time/10 minute prep time

Risotto Base

5 cups homemade bone broth – I use pastured chicken 

1 ½ cups Arborio rice

½ cup white wine

4 tablespoon pastured butter or ghee

fine sea salt – I like maldon

Preheat oven to 350 degrees

Pour 4 cups room temperature bone broth and 1 ½ cup rice into a dutch oven. Stir gently, cover and place into the oven for 45 minutes (make sure the oven is preheated).

Once cooked, remove from the oven and gently remove the cover - be careful, it’s going to be hot! Immediately add the butter, white wine, remaining 1 cup bone broth and give a good stir for 2-3 minutes till most of the liquid is absorbed. Lastly, add 1-2 teaspoon fine sea salt to taste.

Make note: you may need more or less salt depending on if the bone broth was salted or used store bought.

Lemon Risotto

Fresh lemon zest of 1 medium size lemon

Fresh lemon juice of 1 medium size lemon 

1 tablespoon fresh minced thyme

Add the fresh lemon zest and juice into the pre-made risotto base. Stir in the fresh thyme once well combined.

Butternut Squash Risotto

2 ½ cups butternut squash – peeled and diced into small cubes

1 tablespoon fresh thyme

 pre heat oven to 415 degrees

Place the diced butternut squash onto a baking sheet with parchment paper. Drizzle with olive oil making sure the squash is evenly coated. Give a gentle toss, lay flat and gently place into the oven to roast for 20-25 minutes. Remove from the oven once browned and cooked through. Set aside to cool.

Add the warmed butternut squash and fresh thyme to the pre-made oven baked risotto. Stir in gently to combine well.

Serve family style with lots of fresh herbs, roasted lemon slices and your favorite soup bowls.