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Baked Risotto

A great alternative to standing at the stove stirring risotto: start at the stove, then let the oven do the work for you. The result? Perfect, creamy risotto to enjoy as a side or main dish. This is our basic version; it's great as is, but you can also feel free to embellish it as you like. Maybe some sautéed mushrooms, chopped tomatoes, or chunks of roasted butternut squash stirred in at the end? Or maybe substitute blue cheese and rosemary for the Parmesan and parsley? The possibilities are deliciously endless!


  • 2 tablespoons olive oil
  • 1 medium onion, cut in small dice
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 1/2 ounces Fond de Poulet Gold® dissoved in 5 cups water, divided
  • Salt and ground black pepper
  • 3 tablesoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 3 tablespoons chopped fresh parsley


  1. Preheat the oven to 400 degrees.  Warm the olive oil in a Dutch oven over medium heat. Add the onion and cook, stirring, until it is translucent, about 5 minutes.
  2. Add the rice and stir to coat with the oil. Add the wine and cook, stirring, until the wine has evaporated, about 1 minute. Stir in 4 cups of the reconstituted Fond de Poulet Gold®, season with salt and pepper, and bring to a boil. Cover the pot and transfer it to the oven. Bake the risotto on the bottom rack for 25 minutes, until most of the liquid is absorbed and the rice just cooked.
  3. Just before the risotto has finished baking, warm the remaining stock in a small saucepan or in the microwave.  Remove the risotto from the oven and stir in the stock along with the butter and Parmesan.  Gently stir in the parsley and season to taste with salt and pepper if necessary.

Additional Tips

The method for making this great risotto comes from food writer Sarah Copeland.  Thanks, Sarah!

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