Baked Risotto Recipe (with Video)

1. Preheat oven to 350F and start heating stock.
2. Chop shallots and garlic. Heat oil and butter in a nonstick pan and sauté shallot until light golden. Add garlic and stir until fragrant.
3. Add Arborio rice and sauté for 2 min. Transfer to an oven safe pot that has a lid (I used a Dutch oven). Add 5.5 cups stock, salt and pepper and stir. Cover with lid and transfer to the oven for 35 min.
4. In the meanwhile, chop the parsley and sage, prep Parmesan, and any other ingredients you would like. I love adding chopped spinach and roasted butternut squash (just air fry frozen cubes with salt and cayenne).
5. Remove pot from oven carefully. Stir & check rice is cooked. Add more stock or water to get the consistency you like (I usually add another cup at this point). Stir in lemon juice, herbs, Parmesan and 2 tbsp more butter and mix until combined and creamy.
6. Serve with any other ingredients you’d like (but the risotto is also incredible on its own!).