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

VGVegetarianGFGluten Free

Tomato Risotto

GFGluten Free

Chicken Risotto

Shrimp Risotto

VGVegetarianGFGluten Free

Butternut Squash Risotto

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

My Instant Pot has been a game-changer since day 1. From instant pot whole chicken to instant pot spaghetti and meatballs, there isn’t much I haven’t tried cooking in it. Why turn on my oven when the pressure cooker can do all the work for me?

I always cook spaghetti squash in my Instant Pot because it’s just so quick and easy. It only takes around 10 minutes, and it doesn’t leave me guessing whether it’s done cooking or not. Win-win!

My Instant Pot Spaghetti Squash recipe shows you how it’s done, step-by-step. I love using the mild, buttery squash strands as a gluten-free and low-carb pasta dupe, but they pair well with just about anything. 

Instant Pot Spaghetti Squash Ingredients

Spaghetti squash – I usually buy spaghetti squash when it’s in season during fall and winter. I always pick the squash that feels heavy for its size and has very few blemishes on its yellow skin.

Water – A cup of water in the bottom of the Instant Pot builds pressure and steams the squash quickly and evenly. When I’m craving extra flavor, I’ll swap the water for homemade bone broth or any stock I have on hand.

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

How to Cook Spaghetti Squash in the Instant Pot 

Step 1: Prep the squash. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. 

Step 2: Set up the Instant Pot. Pour the water into the bottom of the Instant Pot, then insert the wire rack or trivet. Place the spaghetti squash halves on the rack, cut-side down. 

Step 3: Cook. Close the lid, seal the valve, press Pressure Cook (or Manual), and set the timer for 8 to 12 minutes (8 minutes for a small squash, 12 minutes for a large squash).

Step 4: Release the pressure. Let the pressure naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.

Step 5: Scrape. Wait a few minutes before carefully lifting the squash out of the pot. Let it cool, then use a fork to gently scrape the flesh into strings. 

Step 6: Serve. Serve the spaghetti squash in a bowl with pasta sauce and parmesan cheese, or enjoy it with any of the recipes below.

Erin’s Tips and Tricks

• If I’ve learned anything about cooking with squash, it’s that slicing it carefully with a sharp chef’s knife is key. I usually slice mine lengthwise, but if your squash is extra large, cutting it horizontally can be easier. 
• Yes, you really do need to use the wire rack or trivet. It keeps the squash lifted above the water so it steams instead of boils, giving you perfectly tender—never mushy—“noodles” every time.
• The squash will be very hot after it’s done cooking, so let it cool for at least 5 minutes before handling it. 
• Scrape the strands in the same direction as they run to get long, thin “noodles” instead of short bits.

Instant Pot Spaghetti Squash FAQs

Serving Suggestions

The fun really starts after you finish scraping the squash because now it’s time to eat! Here are a few delicious serving ideas to help you enjoy every bite:

• Spaghetti squash and meatballs – Pour marinara sauce over the squash, add some Italian chicken meatballs or lentil meatballs, and top with grated parmesan or crispy roasted chickpeas for a lightened-up version of the classic.
• Simple vegetable side dish – Just toss the hot strands with olive oil or butter, salt, black pepper, garlic/onion powder, red pepper flakes, parmesan cheese, and/or fresh herbs for a simple yet delicious veggie side dish.
• Toss it with veggies – I like to toss spaghetti squash with caramelized onions, kale, and mushrooms to make this caramelized onion spaghetti squash recipe.
• Any pasta-style dish – Spaghetti squash works as a low-carb pasta alternative in almost any pasta dish, like my sun-dried tomato pesto pasta.
• Any noodle dish – Same goes for rice noodles, soba, etc. Use the squash to make a lighter shrimp lo mein or add it to this Thai noodle salad.
• Add it to casseroles – Just toss the squash in your favorite casseroles whenever they could use some extra veggies!

Storage

Refrigerator: You can refrigerate cooked spaghetti squash in an airtight container for up to 1 week.

Freezer: Transfer the cooled squash to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating and serving.

Reheating: Spaghetti squash is easy to reheat in the microwave or in a skillet on the stove with a splash of water, broth, and/or tomato sauce.

Making raw veggies taste their best is kind of my thing. Everyone loves my buttery maple roasted carrots, and my honey roasted parsnips are always a hit around the holidays. I always make sure to have a platter of these colorful Oven-Roasted Root Vegetables at Thanksgiving and Christmas, too. They taste indulgent but are actually so healthy!

I went with a combination of sweet potatoes, carrots, red onion, and beets tossed with olive oil, fresh rosemary, thyme, salt, and pepper for this easy side dish. Just take these veggies as a suggestion, though. You can easily use parsnips, rutabaga, or even winter squash and swap the herbs or spices to suit your taste buds.

From the gorgeous colors to endless ways to customize them, these roasted winter vegetables are so simple to make and are a must-have for any cold-weather meal. One bite and you’ll understand why I can’t stop making them!

Roasted Root Vegetable Ingredients

Root vegetables – Of course! I used sweet potatoes, carrots, red onion, beets, and garlic. All of these veggies are super hearty and roast in the same amount of time.

Olive oil – Coating the vegetables in olive oil encourages browning and helps them taste their best. You can technically skip the oil if you’d rather keep the recipe oil-free, but the veggies won’t be as caramelized or flavorful.

Herbs and seasonings – The vegetables are seasoned with a blend of salt, pepper, fresh rosemary, and thyme.

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

Variations

• Change the vegetables – Feel free to add parsnips, rutabaga, turnips, and celeriac to the sheet pan if you want. Winter squash (butternut, delicata, honeynut, etc.) technically isn’t a root veggie, but it will fit right in with the others.
• Seasoning ideas – You can season the vegetables with a sprinkle of smoked paprika, cumin, curry powder, or a pre-mixed blend. Herbes de Provence, Italian seasoning, Cajun seasoning, or chipotle blend would all be delicious.
• Different herbs – Use sage leaves, fresh oregano, or tarragon instead of rosemary or thyme.
• Garnish ideas – Once they’re out of the oven, garnish the vegetables with chopped nuts or seeds (almonds, walnuts, or pepitas), crumbled feta or goat cheese, a drizzle of lemon juice, honey, or balsamic glaze, or spoon my lemon yogurt sauce over top.

How to Roast Root Vegetables 

Step 1: Coat. Toss the chopped sweet potatoes, carrots, onion, beets, and garlic with olive oil and salt until coated. 

Step 2: Roast. Lay the vegetables in a single layer on a parchment-lined baking sheet, then roast in the oven for 25 minutes. 

Step 3: Finish. Take the baking sheet out of the oven and sprinkle the fresh herbs over the top. Return the pan to the oven and continue roasting until the veggies are fork-tender and lightly golden around the edges. Serve hot and enjoy!

Erin’s Tips and Tricks

• Don’t overcrowd the vegetables. If necessary, roast them on two pans instead. Giving them all a little breathing room will allow the hot air to circulate and caramelize every edge.
• The veggies are done roasting when they’re fork-tender. I like to do a quick “taste test check” at the 35-minute mark; if the veggies are sweet, crisp-edged, and melt a little on your tongue, they’re done.

Oven-Roasted Vegetables FAQs 

Storage

Make ahead: You can chop your vegetables and refrigerate them in a resealable bag for up to 24 hours before roasting. 

Refrigerator: Transfer any cooled leftover veggies to an airtight container and refrigerate for up to 4 days.

Reheating: For the best texture, reheat roasted veggies in the oven or air fryer at 400°F for 10 to 12 minutes or until they’re hot and crisp again. The microwave will also work, but it will make the vegetables soggy.