Oven Baked Pesto Risotto

I know it’s not the classic way, but this oven-baked risotto changed the game for me. Minimal stirring, max comfort.

Just a few minutes on the stove, then straight into the oven—freeing you up to relax (or start dessert 😏).

Skeptical? Give it a try and let me know! Recipe👇

INGREDIENTS
1 1/2 cups Arborio rice
1 medium onion diced ( 1 ½ cups)
1 tbsp oil
2 garlic cloves minced
½ cup white wine
2 cups chicken or vegetable stock
1/3 cup ready made or homemade pesto
1/3 cup grated parmesan cheese
2 tbsp olive oil
1 cup diced leftover chicken or other meat or shrimp) – optional)
Garnish
Extra grated parmesan

INSTRUCTIONS
1. Dice onion for 1 ½ cups. Add oil to large heated skillet, add onions and stir on medium heat until just tender.
2. Add garlic and cook another 2 minutes.
3. Add rice and toast for about 1 minute, then add wine and let it boil off.
4. Add stock, bring to a boil, then cover and place in a 350 F for 15 minutes.
5. Bring back to stove top on low heat and if too dry add a little more stock.
6. Add pesto, cheese and olive oil. (if using chicken add now.) Serve with extra parmesan. Enjoy!
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Now, as you watch, the Italian community might roll their eyes, but I promise you, this is one incredible rosato made with pesto, parmesan cheese. Just watch. There’s nothing like a delicious, creamy, and rich rosato. And the Italians definitely know how to make it. But you know what? for me to stand at the stove top for 18 or 20 minutes that I don’t have while I could be doing so many other things. I decided to try a recipe while I just stir for a couple minutes to saute the onions and garlic and then get that into the oven. And boy did the method work beautifully. It’s creamy, it’s silky, it’s got a great mouth feel. And you know, I know in modern Italian kitchens and restaurants today, chefs are using these techniques just because it’s it’s efficient and they’re cooking for so many people. So, please uh don’t roll your eyes. Give this a try. Let me know.