There’s no stirring necessary and no need to babysit a pot on the stove…just dump-and-bake for a creamy, dreamy rice side dish! This Easy Baked Champagne Risotto is fancy enough for a holiday and simple enough for a busy weeknight at home!
Do you guys go out to dinner on Valentine’s Day? Keith and I definitely do NOT. After one or two bad experiences during our first few years of dating (crowded restaurants, jacked up menu prices), we made a vow to not repeat that mistake again. We might go out on a date the weekend before Valentine’s Day or the weekend after Valentine’s Day, but we always stay home on the actual holiday.
However, just because we’re at home with kids, doesn’t mean that our evening should feel routine. Or blah. Or like any other weeknight. Instead, I like to plan a special meal and really celebrate the holiday. And what better way to celebrate than with some Champagne?!
Keith loves risotto (and just about any rice for that matter), but I rarely have the time to stand over a big pot at the stove carefully stirring the dish and gradually adding my liquid. Instead, I much prefer the Dump-and-Bake method of cooking…have you noticed? It just suits our lifestyle right now!
This baked Champagne risotto is the perfect solution to a Valentine’s Day at home. It feels special, it tastes incredible, but it doesn’t really require any more effort than I would normally spend on dinner. Plus, it’s absolutely perfect with some fish, shrimp, or steak — a few of Keith’s other favorite foods.
Trust me…this is a great way to spoil your loved one…any night of the year!
Easy Baked Champagne Risotto
- 1 ½ cups uncooked short-grain Arborio rice
- 3 ½ cups chicken broth, plus extra as needed at the end of cooking
- 1 cup champagne
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Garnish: chopped green onion or fresh herbs
- Heat oven to 350 degrees F. Spray 9 x 13-inch baking dish with cooking spray.
- Add rice, chicken broth, and champagne to the prepared baking dish. Stir to combine.
- Bake uncovered for 45 minutes, stirring once about halfway through, until most of the liquid is absorbed and the rice is tender.
- Stir in the Parmesan cheese, butter, salt, and pepper. If the risotto seems too thick, slowly stir in addition chicken broth (1-2 tablespoons at a time) until it reaches a smooth and creamy consistency.
- Garnish with green onion or fresh herbs and serve immediately.