By Kellie Phelan

Who said Risotto has to be hard?

This is one of our go-to recipes! Rather than requiring constant tending, this risotto bakes in the oven and is then topped with a healthy portion of herbs and greens. The best part (besides being hands-off!) is that you can swap the herbs based on what's in season or what you have on-hand. The finished product is rich and creamy but also packed with healthy greens - we dare say it's so good that even non-veggie lovers might like it!

Green Risotto

  • 5 tablespoons butter, divided into 2 tablespoons and 3 tablespoons
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • Kosher salt and freshly ground pepper
  • 4 cups stock
  • A total of 3 cups of chopped herbs and greens (possibilities include: basil, arugula, spinach, parsley, chives or green onions, dill, mint, and tarragon)
  • 3/4 cup Parmesan cheese, grated


  1. Preheat the oven to 400° F. In a large, oven-safe pot, melt butter then add the rice, cooking for 3 to 5 minutes and stirring constantly.
  2. When the rice is toasted, add in about 1/2 cup of white wine. Season the rice with salt and pepper and let cook until the wine is reduced.
  3. Add the the stock to the pot and stir. Bake, covered, for about 30 to 40 minutes, until all of the liquid is absorbed.
  4. When the rice is done, stir in the remaining 3 tablespoons of butter until it melts, then stir in the herbs and cheese.
  5. If necessary, add a little more stock to keep the risotto moist and creamy - it should form a spreading mound when spooned onto the plate. Taste and season with black pepper and additional salt if necessary.