The easiest, creamiest oven-baked risotto

This elegant rice dish is infused with white wine, fontina and Parmesan cheeses along with a hint of saltiness from crumbled bacon.

If you have ever attempted to make risotto from scratch, you know that it can be very tedious and time-consuming. Skip the stressful versions and try this risotto that cooks in the oven! This method still yields the thick creamy risotto that everyone desires, and I added lots of great flavors from fontina cheese, white wine and, of course, bacon! This makes a wonderful main course or the perfect side dish next to a perfectly grilled steak.

Creamy fontina risotto with bacon recipe

Inspired by Ina Garten

Serves 4-6

Ingredients:

• 1-1/2 cups Arborio rice
• 4-1/2 cups chicken or vegetable broth
• 1 cup freshly grated fontina cheese
• 1 cup cooked asparagus, chopped
• 6 strips applewood smoked bacon, cooked and crumbled
• 1/2 cup freshly grated Parmesan cheese
• 3/4 cup white wine
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Extra bacon, Parmesan cheese and parsley for garnish (optional)

Directions:

1. Preheat oven to 350 degrees F. In a large Dutch oven (or large oven-safe pan), add the rice, 4 cups chicken broth and white wine. Cover with the lid and bake for 40-45 minutes, stirring occasionally until most of the liquid has absorbed.
2. Remove from the oven and stir in the remaining 1/2 cup of chicken broth, the fontina and Parmesan cheese, bacon and asparagus. Season with salt and pepper and stir continuously for several minutes until the rice is thick and creamy.
3. Divide between bowls and garnish with extra bacon, Parmesan cheese and fresh parsley. Best served warm.

More recipes using rice

Quinoa veggie fried rice
Rustic rice pilaf
Mexican rice pudding