Risotto is a gem of a dish – always so creamy and comforting and satisfying – but since it takes a lot of standing over the stove and stirring, it’s not a dish I turn to on a rushed weeknight… or any weeknight, really. But it turns out that there’s a more set-it-and-forget-it preparation of risotto that’s much less involved! It involves a little bit of stovetop work but is finished in the oven so it takes very little of your attention overall. It’s just as creamy and delicious but is much less of a labor of love, which means you get a lot more risotto in your life. Weeknights included.
4 cups chicken broth
3 cups broccoli florets
2 tablespoons olive oil
3 tablespoons butter
1/2 small white onion, finely chopped
2 cloves garlic, minced
1 3/4 cups arborio rice
1/4 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
1 cup cheddar cheese, grated
Preheat oven to 425°F and position racks in upper and lower thirds of the oven.
Toss broccoli with olive oil and arrange on a rimmed baking sheet. Season with salt and pepper. Set aside.
Bring chicken broth to a simmer in a saucepan.
Meanwhile, melt 2 tablespoons of butter in a Dutch oven over medium-high heat. Add the onion and cook until starting to soften, about 2 minutes. Add garlic and cook 1 minute more.
Add rice and stir to coat with butter. Pour in wine and cook until evaporated, about 1 minute.
Stir in the simmering broth, some salt and pepper and bring to a boil. Cover and set on bottom rack of oven. Place tray of broccoli on upper rack.
Bake until most of the liquid has been absorbed in the rice, about 20-25 minutes, stirring rice and broccoli halfway through cooking time.
Remove from oven. Add broccoli to rice, along with 3/4 cup hot water, remaining butter, and cheese. Stir to combine, adjust seasoning as needed, and serve.