Easy One Pan Oven Risotto

Easy One Pan Oven Risotto

Risotto is Pictured With Herb Encrusted Pork Tenderloin & Orange Glazed Carrots with Fresh Parsley. Recipes are Available!


  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 5 cups Kitchen Basics © chicken stock (regular or low sodium), divided
  • 1 ½ cups arborio rice
  • ½ cup Chardonnay or other dry white wine (at room temperature)
  • 1 cup grated parmesan cheese
  • 4 T. unsalted butter at room temperature, divided
  • 1 T. olive oil
  • ¼ tsp. black pepper, or to taste
  • Optional ingredients
  • ½ cup frozen peas, stir in when risotto is done, let sit for 2 minutes
  • 2 T. fresh minced parsley


  1. Preheat oven to 350 degrees.
  2. In nonstick dutch oven pan, heat 1 T. butter and 1 T. olive oil.. Add chopped shallot and cook until softened. Add chopped garlic and cook for a few seconds, being careful not let it burn. Add 4 cups of the chicken stock, reserving 1 cup for finishing the risotto. Heat to almost boiling. Stir in the rice. Place lid on pan and put in preheated oven.
  3. Cook in oven for 45 minutes, peak in your oven to make sure the risotto is simmering gently.
  4. Remove from oven after 45 minutes, stir. Taste to see if the rice is tender and liquid has been absorbed.
  5. Stir in one more cup of room temperature chicken stock
  6. Stir in ½ cup room temperature Chardonnay or other dry white wine
  7. 1 cup grated parmesan cheese
  8. 3 T unsalted softened butter
  9. ¼ tsp black pepper, or to taste
  10. Check seasonings and add more salt or pepper if needed
  11. Optional: Stir in 1/2 cup frozen peas
  12. Optional: Stir in 2 T fresh minced parsley


I hope you find this easy, one pan recipe delicious. I could eat this breakfast, lunch and dinner! Great dish for entertaining!