Side-note: Do you guys like my new header?? It took me so long to draw and decide on how it should look (with some good input from Nate and my mom!), but I think I like it. I’m also teaching myself HTML and CSS and am working on a whole new blog design, to be unveiled semi-soon!

Baked Red Wine Rosemary Risotto ~

Do you happen to have some red wine lying around? If Nate was home I wouldn’t, since the man loves some red wine…but he’s not, and I happened to have some red wine leftover from the bolognese I made last week. Since I’m not a drinker or a waster, I had to find another use for it! After doing a little search for recipes using red wine, I settled upon risotto.

But as you know, I’m currently all alone with no one to impress with this dinner, so I certainly wasn’t about to spend an hour standing over a pot stirring. I decided to take the lazy way out and shoved my risotto in the oven (and crossed my fingers it would work).

Baked Red Wine Rosemary Risotto ~

Lo and behold, after about an hour it was done! You don’t save any time making it in the oven versus the stove, but it’s not active time. While it was baking I started this blog post, checked email, chatted with Nate online and cuddled with my kitty cat, so it was definitely an hour well-spent.

I pulled it out of the oven not sure what to expect, but it really looks and tastes like regular risotto. It was absolutely delicious! Although I’m partial to anything with rosemary and mushrooms, so I knew I’d love it even if it came out as one gloppy mess…which thankfully it didn’t :)

Baked Red Wine Rosemary Risotto ~

Since I’m eating this alone and it will take me at least the entire week to finish, I’ll probably be so sick of it that I won’t want to look at risotto again for a year.

I still have half a bottle of wine left. Be prepared for some sort of chocolate cake incorporating it. Unless you guys have some better ideas?

Baked Red Wine Rosemary Risotto ~

Baked Red Wine Rosemary Risotto with Mushrooms

Print this recipe!

Makes 4 LARGE or 6 smaller servings

1/4 oz. dried mushrooms
3/4 cup boiling water
2 Tbsp butter, divided
1 lg onion, diced
1 lg carrot, diced
2 cloves garlic, minced
2 cups arborio rice
1 1/4 cup red wine
8 oz. mushrooms, sliced
1 Tbsp fresh rosemary, chopped
1/2 cup shredded parmesan cheese (plus more for garnish)
32 oz. chicken stock
1-1.5 tsp salt (depending on how salty you like things)
ground pepper

Put dried mushrooms in a cup and cover with 3/4 cup boiling water. Set aside to reconstitute for 20 min.

Preheat oven to 350 and coat a 9×13 pan with cooking spray.

While dried mushrooms are softening, melt 1 Tbsp butter in a large sauce pot or saute pan over med high heat. Add onions and carrots and cook til onion is soft.

Add garlic and cook 2 minutes. Add rice and toss to coat.

Add red wine, stirring completely. Dump winey rice mixture into prepared pan.

Melt second Tbsp of butter in the saute pan. Add sliced mushrooms and stir. Remove dried mushrooms from water, reserving water. Chop mushrooms and add to other mushrooms along with rosemary. Saute til soft.

Add mushroom mixture, mushroom water, parmesan cheese, chicken broth, and salt/pepper to baking pan and stir.

Place in oven and cook uncovered for one hour, stirring halfway. Rice is done when the liquid is completely absorbed and mixture is cooked. If still undercooked/crunchy, add more water 1/3 cup at a time, cooking until absorbed. Remove from oven and cool for 10 min.

Salt more if needed. Serve with a sprinkling of parmesan.

Inspired by Joy the Baker


  1. This looks amazing. Will definitely have to give it a try though that’s a lot of red wine to sacrifice for the cause! I’m with Nate on that one. But rather than chocolate cake where it will be obscured, why not coq au vin? If you like mushrooms and red wine it seems the logical extension.

    If you feel like you will get sick of the risotto, do what I do, throw it in a few single serving tupperware containers and thaw it when you have a hankering.

    • Hi Rachel!!! Aw, thanks. Well, you can get cheap wine- trader joes has some good ones, or I just got the cheapest bottle at the wine store since I don’t have a discriminating palate in regards to alcohol. I should have posted this earlier for suggestions, because I already made the chocolate cake. You could actually really taste the wine! Coq Au Vin is a great idea though and I will do that next time.

      You know, the prob is that my freezer is already full of leftovers! That’s the problem with Nate being away…i can only eat so much. I did manage to freeze a small portion of it though :)

  2. I love the new header. Nice work! I never cease to be impressed by how multitalented you are. I love the idea of a risotto that doesn’t require constant stirring. Plus all those mushrooms? Yum!

    • Thanks, Nicole :) Yes, I’m a big fan of mushrooms, if you couldn’t tell based on the recipes I’ve posted on the blog ;)

  3. The header is adorable! I can’t stop looking at the elephant’s wee tail!

    I love the idea of baking risotto. I’m making a list of all the things I could do as it bakes…

  4. Oh, Amy, not only do I like your new header (the smoky elephant vapour is awesome!) but your photography is just lovely here – that second photo, WOW. Neat watermark in the first image too. Lots of changes afoot at Elephant Eats – very fun! Your red wine risotto looks gorgeous. I don’t usually tolerate red wine very well but cooked in this fashion, I would benefit from all the taste without the nasty side effects. The parmesan must be delicious here! What a yummy recipe and I agree, a great result for the time expenditure.

    • Aw, thanks, Kelly :) You always have such nice things to say about my photography…i’m definitely still working on it to be sure. I feel like these are too dark. I have another light to use with my photos but i don’t currently have a big enough table to put it on, hehe.

      I’m sure that all of the alcohol cooks off in the risotto, because I’m mildy allergic to alcohol and had no side effects. So I think you’d be fine!

  5. I’m loving the new header!! I have been working on one for my blog for a while, but I just can’t get it right. And I’m a complete HTML/CSS dunce, which doesn’t help. LOL

    • That’s so sweet, Jenni, thank you! Gosh, i know it’s so hard to get it right. I wish I had gone to school for graphic design so I’d have a better idea of what to do. HTML/CSS really isn’t that bad if you have a good source of knowledge…i’ve found this website to be SO helpful:

  6. I think I saw Ina Garten do this once and I wondered how the risotto would turn out in the oven left alone like that! Glad to hear it really works. My husband loves risotto and so do I (which is why it’d never last a whole week). I’ve never done red wine with risotto (or pasta) but I’ll keep it in mind when there is leftover wine around.

    For some reason, I can’t see your header. It’s just empty space…

    • Hey Monica! It totally works in the oven, and you should definitely try it. I love adding red wine to food…it just makes it taste more gourmet, in my opinion, hehe.

      Aw, I wonder why you can’t see my header :( What browser are you using?? Is your window maximized?

  7. that risotto is the prettiest color! Wine in food – red or white – gives everything a whole other layer of flavor i’m super fond of.
    this whole “oven risotto” thing is interesting; i’ve never heard of doing it that way, and i live by the nigella thought that making stovetop, stir-heavy risotto is by far one of the most relaxing kitchen tasks created. But i’m the one who likes cutting cake circles, so maybe i’m in the minority? who’s to say. I’d like to try it with one of my normal risottos to compare. i’m intrigued.

    • I know, right?? It’s purple! I bet it would be a hit with kids cuz of that. And yes, wine totally makes things taste fancy.
      Well, if I know you at all, I know you’ll have a risotto faceoff and write a whole post all about it, hehe. I actually think the stirring is fun for the first 10 min…not so much after that. But you definitely thrive on recipes that most other people find annoying ;)

  8. So, I am SO excited that you stopped by my blog, because now I’ve been obsessively reading EVERYTHING on your blog. And it’s all thanks to Shannon…who is the uniter, apparently.

    Also, I have tons of leftover wine! I don’t drink it much…but I need it to cook. At least that’s the story I’m sticking to.

    This is gorgeous!

    • aw, yay!!! I know, Shannon is totally the blogger matchmaker! I have to catch up on your blog now too, so I can get to “know” you :) haha, I have one more wine recipe coming up in the next couple days, lucky for you. Thanks, Jen!

  9. Your new header is so cute! Baking risotto is an awesome idea. Adding wine is even better :)

  10. I love the idea of oven risotto…and with red wine? Mmmmmmmm….and so pretty, too!

    PS…yeah, I try to hoist my bake goods off on anyone who will take them! No way could we eat all that I bake!

    • :) I know the color is gorgeous! Haha, ah, that explains it…I need to start baking more and just bringing it to work. Nate usually tells me I’m not allowed to bring the good stuff because he wants it, but then it’s in our apt and I end up eating it too!

  11. I love risotto but can rarely take the time to stand by the stove…hello perfect suggestion!! Love that this is made with red wine instead of white…so much more flavor, a pretty color, and tons of antioxidants!

  12. I’ve always wondered about the whole “oven risotto” thing. Sometimes things seem so easy I almost feel like they are tricking me into it. Like my brain will think that it tastes better than it is just because it was so easy to make or something, I dunno.

    I usually use my leftover wine to make bolognese (oops) or for my beef sandwiches (but you only need like a cup) :) When I was little my momma made a red wine beef with rice type dish (like chunks of beef in a kinda thick red wine sauce) that I’ve been meaning to try to figure out how she made …. you could save me all of that effort ;) lol

    • I’m telling you, it tastes just as good! You should try it…plus then you get to test out working with dried mushrooms.

      I’ll have to check out your beef sandwich recipe. Nate doesn’t eat beef but maybe I could force him to. Hmm, was the beef dish your momma made like a Beef Bourguignon? It sounds good whatever it was :)

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  14. mushroomscanada

    Love the idea of oven risotto! The idea of a bit of freedom during the cooking time makes me want to cook this recipe every night…thanks for sharing!


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