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Creamy Baked Risotto

Try this creamy, dreamy risotto for dinner this week.

45 mins
4 Serving(s)
Creamy Baked Risotto


  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups arborio or long-grain white rice
  • 6 cups Schnucks chicken broth
  • 1 tbsp. Italian seasoning
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 cup Parmesan cheese, grated
  • 2 tbsp. Schnucks butter


  1. Preheat oven to 400°F. In a Dutch oven or heavy-bottom skillet with a tight-fitting lid, warm oil over medium heat. Add onion and garlic and cook for about 5 minutes or until translucent. Stir in rice and cook for another 5 minutes.
  2. Add broth, Italian seasoning, salt and pepper to rice mixture and bring to a boil, stirring frequently. Cover and bake 20 minutes.

Nutrition Facts

345 Calories Per ServingFat: 22gSaturated Fat: 9gCholesterol: 38mgSodium: 2030mgCarbohydrates: 20gFiber: 1gSugars: 3gProtein: 18g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe