Risotto is one of those notoriously intimidating meals that needs a little more babysitting than your average easy dinner recipe. Is the babysitting worth it? I certainly think so! But do I want to stand over a hot stove and constantly stir every time I make this fantastic dish? Not really.

Luckily, my Easy Baked Risotto recipe takes care of that. It has everything you love about risotto, except for the babysitting. Just add rice, broth, and veggies to a pot, pop it in the oven, and let it bake. It’s the ultimate low-effort, high-reward meal I like to quickly throw together after work or for date night with Miguel.

Risotto Ingredients

Arborio rice – This is the only rice I use when I make risotto (with the exception of my orzo risotto recipe). It’s a type of short-grain rice with a high starch content, giving risotto its signature creaminess (without needing any cream).

Stock – I’ll use chicken stock when I want my risotto to be super savory, or vegetable stock when I’d rather keep things vegetarian.

Lemon – I used freshly squeezed lemon juice to brighten the whole dish (bottled is fine, too). For an extra hit of lemony flavor, feel free to zest the lemon before juicing it, then sprinkle it on top at the end.

Frozen peas – Remember to thaw the peas in the fridge before stirring them into the risotto.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Swap the peas – Out of frozen peas? Use another frozen veggie you have, like green beans, broccoli, or zucchini.
• Use seasonal vegetables – I recommend substituting the peas for asparagus tips in the spring, sliced leeks in the summer, and roasted butternut squash in the fall.
• Extra-creamy baked risotto – Stir in a dollop of mascarpone at the very end to make it extra mouthwatering. 
• Vegan option – You can make vegan baked risotto with vegetable broth, non-dairy butter, and vegan parmesan cheese or nutritional yeast.

How to Bake Risotto

Step 1: Heat the broth. Heat the broth in a pot over medium heat until it’s warm, but not boiling. Remove the pot from the heat. 

Step 2: Make the base. Add the rice, warm broth, shallot, garlic, and some of the butter to a large, oven-safe pot (I used a shallow Dutch oven). Stir gently to combine.

Step 3: Bake the risotto. Cover the pot and move it to the oven to bake.  

Step 4: Add the rest. Take the pot out of the oven and stir in the lemon juice, cheese, peas, and salt, then finish with the butter. Add more lemon juice, salt, or pepper to taste, and enjoy! 

Erin’s Tips and Tricks

• Warming the broth ahead of time helps the rice start cooking the second it hits the oven. Cold broth might give you unevenly cooked or crunchy rice.
• Rest the risotto for a few minutes before serving to give the rice time to absorb any extra broth and become nice and fluffy.
• Every oven is a little different, so I would start checking for doneness around the 25-minute mark. You’re looking for rice that’s tender but still has a slight bite (al dente).

Baked Risotto FAQs

Serving Suggestions

Miguel and I serve risotto for any occasion, whether we’re having a casual dinner or a date night. We like to pair it with a simple spring salad like this radish salad or this baby kale salad with honey-mint vinaigrette, and a side of sautéed asparagus. 

Baked risotto is pretty filling on its own, or you can top it with a grilled chicken thigh, pan-seared shrimp, or a baked salmon filet.

Storage

Refrigerator: I find that risotto is best served fresh, but if you have leftovers, keep them covered in the fridge for 3 to 4 days.

Freezer: Pack the cooled risotto into a freezer-safe bag or container and freeze for up to 2 months. Thaw it in the fridge overnight before reheating. 

Reheating: Reheating risotto can be a little tricky, but I find that warming the leftovers in a skillet with a splash of broth and gently stirring works wonders.

More Risotto Recipes

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!

I have great news for you: summer dinners don’t always mean standing over a hot grill. Just look at these BBQ Shrimp Bowls! They deliver the same char-grilled flavor without actually needing a grill. 

To make these bowls, I glazed seasoned and seared shrimp with barbecue sauce and topped them on a bowl of rice with cool cucumber, carrots, and creamy avocado. It’s the kind of 30-minute dinner that tastes like you spent way more effort than you actually did. And just like my slow cooker BBQ chicken or BBQ glazed chicken thighs, I make them constantly in the summer!

BBQ Shrimp Bowl Ingredients

Shrimp – I used peeled and deveined large shrimp for convenience.

Herbs and seasonings – I seasoned the shrimp with paprika, garlic powder, onion powder, parsley, thyme, oregano, and salt.

Barbecue sauce – You need half of the sauce for the shrimp and the other half for drizzling over the bowl.

Grains – Cooked white rice, brown rice, or quinoa are all great options for the base. Craving more flavor? Use cilantro lime rice or coconut rice instead.

Toppings – Keep the toppings fresh to balance those smoky BBQ flavors. I like sliced cucumbers, avocado, and carrots.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Whole30 or Paleo option – Swap the rice for cauliflower rice, leafy greens, or spiralized veggies like zucchini (zoodles) or sweet potato. Also, use a compliant BBQ sauce sweetened with dates or pineapple instead of sugar.
• Instead of shrimp – Make the bowls with diced chicken breasts, salmon bites, or tofu cubes.
• Customize the toppings – Top the bowls with sliced bell peppers, shredded cabbage, a quick homemade coleslaw, chopped cilantro, or fresh lime juice.

How to Make BBQ Shrimp Rice Bowls

Step 1: Cook the rice. Start by cooking your rice if you haven’t already.

Step 2: Season the shrimp. Add the shrimp, herbs, and spices to a large bowl and toss to combine.

Step 3: Sear. Heat the oil in a skillet, then add the shrimp and cook until they’re pink. Remove from the heat and pour the BBQ sauce into the skillet. Stir to coat the shrimp.

Step 4: Assemble. Divide the rice between bowls and top with the BBQ shrimp, cucumbers, carrots, and avocado. Drizzle more BBQ sauce on top and enjoy!

Erin’s Tips and Tricks

• Before you do anything, pat the shrimp dry with paper towels to help the spices stick.
• Don’t overcrowd the shrimp in the pan, or else they’ll steam rather than caramelize.
• You’ll know the shrimp are done cooking when they turn opaque and curl into a “C” shape. They should only take 1 or 2 minutes per side.

Storage

Make Ahead: These loaded shrimp bowls are great for meal prep! I keep the cooked rice, BBQ shrimp, and prepped veggies (except the avocado) in separate containers in the fridge, then assemble them right before serving.

Refrigerator: Store the leftovers in an airtight container in the fridge for 2 to 3 days.

Reheating: To avoid overcooking the shrimp, I microwave the rice in 30-second intervals until it’s warm, then place the BBQ shrimp on top and microwave again for 30 to 45 seconds.

More Loaded Bowls

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!