This Baked Risotto comes together in about 45 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Seriously, the versatility here is endless!
Ingredient Breakdown
- 2 cups Arborio Rice
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Parmesan Cheese
- 1 pound Loose Hot Italian Sausage
- 1 pound Ground Beef
- 2 tablespoons Butter
- 1 medium Yellow Onion
- 3 cloves Garlic
- 1 teaspoon Crushed Red Pepper
- 1 teaspoon Dried Thyme
- 2 tablespoons Tomato Paste
- 28 ounces Crushed Tomatoes
- 1 teaspoon Sugar (optional)
- 2 cups Shredded Mozzarella Cheese
- Salt & Pepper to taste
- 1 tablespoon Parsley
- 1 tablespoon Basil
- 1 teaspoon Chili Oil
How to Make Riso al Forno
Ready? Let’s get cooking!
Preheat your oven to 375°F (190°C).
In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Toss in the chopped onion and cook until translucent, about 5 minutes. Stir in 3 cloves of minced garlic and 1 teaspoon of crushed red pepper (if using) until fragrant, about 30 seconds.
Next, add the 1 pound of loose Italian sausage and 1 pound of ground beef. Cook, breaking it apart with a spoon, until browned and cooked through, about 7-10 minutes. Don’t forget to scrape the yummy bits off the bottom of the pot!
Once browned, stir in the 2 cups of Arborio rice. Cook for another 2-3 minutes, allowing the rice to toast slightly. This step adds an incredible depth of flavor.
Mix in 2 tablespoons of tomato paste, 28 ounces of crushed tomatoes, and 1 teaspoon of sugar (if you’re using it). Also add 1 teaspoon of dried thyme. Stir everything together until combined.
Now, slowly pour in about 4 cups of chicken or vegetable broth, bring to a simmer, and then reduce the heat. Let it cook uncovered for about 15-20 minutes, stirring occasionally, until the rice is nearly cooked and the liquid is mostly absorbed.
Remove the pot from the heat and stir in the 1 cup of Parmesan cheese, 2 cups of shredded mozzarella cheese, and 2 tablespoons of butter. Give it a good mix to melt everything together. Season with salt and pepper to taste.
For the last step, transfer the pot into the preheated oven and bake, uncovered, for about 15-20 minutes until bubbly and golden on top. Your kitchen will smell amazing!
Once it’s done, let it rest for a few minutes, garnish with fresh herbs like parsley and basil, and drizzle some chili oil on top, if you’re feeling adventurous!
Why I Love This Recipe
This is my go-to recipe when I want something comforting yet easy to whip up! It’s one of those family favorites that warms the heart as much as the belly. I’m a real sucker for this baked risotto because, honestly, it’s a total crowd-pleaser. Plus, the best part is that you can use whatever you’ve got on hand. So, if you have some leftover veggies hanging around, toss them in!
If you loved this Risotto, be sure to check out my Mexican Sweet Corn Risotto, my White Wine and Parmesan Risotto, or my Slow Braised Pot Parmesan Risotto for more delicious, comfort-filled meals!
Why This Recipe Works
One Pot Wonder
The secret to this delicious baked risotto is that it comes together all in one pot! Seriously, it’s so easy to make and clean up is a breeze. Perfect for busy weeknights when you want to keep it simple!
Budget-Friendly
This risotto uses affordable, everyday ingredients, making it super budget-friendly without sacrificing flavor! You probably have most of these things in your pantry right now.
Crowd-Pleaser
This recipe is loaded with tons of flavor, and the whole family will love it! From kids to adults, there’s something for everyone to enjoy, and you’ll definitely earn some major cooking points.
Customizable
Don’t have some ingredients? No problem! You can easily swap in whatever ingredients you have on hand, whether it’s different proteins or veggies. This dish is all about using what you’ve got!
Comfort Food
Let’s be real: baked risotto is the ultimate comfort food. It’s creamy, cheesy, and just feels like a big hug in a bowl. This dish is perfect for those chilly nights when you need something warm and comforting.
Serving and Storage Tips
What to Serve With This
Baked Risotto pairs beautifully with a simple side salad or some garlic bread for that extra indulgence! It’s also great alongside roasted or steamed veggies for a balanced meal.
Storage
This baked risotto will keep well in the refrigerator for 3-4 days in an airtight container.
Reheating Instructions
To reheat, simply pop it back in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat it in the microwave, just add a splash of broth or water to keep it moist!
Freezer Friendly
Yes, this dish is freezer-friendly! You can store it in airtight containers for up to 3 months. Just make sure to let it completely cool before freezing, and when you’re ready to enjoy, thaw it in the fridge overnight before reheating.
And there you have it! A warm, inviting, and oh-so-delicious Baked Risotto recipe that doesn’t just fill the belly but also warms the soul. I can’t wait for you to try it, and hear what your family thinks! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Comforting Riso al Forno
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in 3 cloves of minced garlic and 1 teaspoon of crushed red pepper (if using) and cook until fragrant, about 30 seconds.
- Add 1 pound of loose Italian sausage and 1 pound of ground beef. Cook, breaking it apart with a spoon, until browned, about 7-10 minutes.
- Stir in 2 cups of Arborio rice and cook for 2-3 minutes to toast slightly.
- Mix in 2 tablespoons of tomato paste, 28 ounces of crushed tomatoes, and 1 teaspoon of sugar (if using), and 1 teaspoon of dried thyme.
- Slowly pour in about 4 cups of chicken or vegetable broth, bring to a simmer and reduce the heat.
- Cook uncovered for about 15-20 minutes, stirring occasionally, until the rice is nearly cooked and the liquid is mostly absorbed.
- Remove from heat and stir in 1 cup of Parmesan cheese, 2 cups of shredded mozzarella cheese, and 2 tablespoons of butter.
- Season with salt and pepper to taste.
- Transfer the pot into the preheated oven and bake for about 15-20 minutes until bubbly and golden on top.
- Let it rest for a few minutes, garnish with fresh herbs like parsley and basil, and drizzle some chili oil on top, if desired.