Creamy Oven Risotto with Cinnamon & Herbs

Creamy Oven Risotto with Cinnamon & Herbs

75 mins
medium
6 servings

A comforting and flavorful oven-baked risotto, perfect for a cozy evening. This recipe uses a unique combination of herbs and spices for a delicious twist on a classic.

OvenRisottoVegetarian

Equipment Needed

  • Large oven-safe pot
  • Whisk

Ingredients

  • 2.50 cupsRound-grain Arborio Rice(Use high-quality Arborio rice for the best texture.)
  • 3.00 cupsVegetable Broth(Low-sodium broth recommended.)
  • 2.00 tablespoonsUnsalted Butter(Use high-quality butter for flavor.)
  • 2.00 clovesGarlic(Minced finely.)
  • 1.00 tablespoonFresh Thyme(Chopped fresh thyme.)
  • 1.00 tablespoonFresh Parsley(Chopped fresh parsley.)
  • 1.00 cupParmesan Cheese(Grated Parmesan cheese.)
  • 1.00 teaspoonSalt(To taste.)
  • 0.50 teaspoonBlack Pepper(To taste.)

Instructions

1

Preheat oven to 375°F (190°C).

Estimated time: 5 minutes

2

Melt butter in a large oven-safe pot over medium heat.

Estimated time: 3 minutes

3

Add garlic and sauté until fragrant (about 30 seconds).

Estimated time: 1 minutes

4

Stir in rice and toast for 1-2 minutes, stirring constantly.

Estimated time: 2 minutes

5

Gradually add vegetable broth, 1/2 cup at a time, stirring constantly until absorbed.

Estimated time: 10 minutes

6

Stir in thyme and parsley.

Estimated time: 1 minutes

7

Season with salt and pepper.

Estimated time: 1 minutes

8

Transfer the pot to the preheated oven.

Estimated time: 1 minutes

9

Bake for 45-50 minutes, or until rice is tender and creamy.

Estimated time: 45 minutes

10

Sprinkle with Parmesan cheese and serve immediately.

Estimated time: 2 minutes