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Creamy Baked Risotto

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Creamy Baked Risotto

Creamy Baked Risotto

Jessica Braider
Who wants to cook risotto the traditional way on a busy night? It’s just too time consuming! Baking it makes it easy to serve risotto any night of the week. This recipe is so delicious, we often double the recipe so we can enjoy leftovers for the next day’s lunch.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 4 servings


  • 2 Tbsp. extra virgin olive oil
  • 1 yellow onion finely diced
  • 1 cup Arborio rice
  • 1/2 yellow squash grated 1 cup total (no need to peel it)
  • 16 oz. reduced-sodium chicken or vegetable broth (or use any variety)
  • 3/4 cup grated Parmesan cheese


  • Preheat the oven to 400 degrees. Spray a medium oven-safe heavy saucepan (one that has a lid) or a small Dutch oven with nonstick cooking spray, then add the oil and heat it over medium heat.
  • Add the onions and sauté them for 3 – 4 minutes until they are translucent.
  • Add the rice, stirring to coat with the oil, then add the squash, and cook it for about 1 minute.
  • Add the broth and bring it to a simmer, raising the heat if necessary.
  • Stir in half the cheese, and sprinkle the remaining cheese on top.
  • Cover the pot and put it in the center of the oven. Bake it for 20 – 25 minutes until the rice is tender to the bite and the liquid is absorbed. Serve it immediately.

Slow Cooker Directions:

  • Slow Cooker Directions: Combine the oil, onions, rice, squash, and broth in the slow cooker. Cook on low for 5 - 6 hours or on high for 3 - 3 1/2 hours. Stir in about half the Parmesan cheese, top it with the remaining cheese, and continue to cook until the cheese is melted, about 15 minutes. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Dice the onion, grate the squash, grate the cheese if necessary and refrigerate.
Scramble Flavor Booster: Use freshly grated aged Parmesan cheese and season the risotto with freshly ground black pepper or lemon pepper seasoning.
Tip: To keep your food from getting lost and/or forgotten in the refrigerator or cabinet, group foods by category (deli, dairy, produce, etc.) and put them in the same spot consistently. Also, make sure that you have easy access to your most frequently used items, and put newer items in back so you use the older ones first.
Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 13g, 20%; Saturated Fat: 4g, 20%; Cholesterol: 15mg, 5%; Sodium: 300mg, 14%; Total Carbohydrate: 43g, 14%; Dietary Fiber: 2g, 8%; Sugar: 2g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Summer, Vegetarian
Tried this recipe?Let us know how it was!
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