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
- 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)
- 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.
- 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.
- Divide between bowls and garnish with extra bacon, Parmesan cheese and fresh parsley. Best served warm.