Ina Garten Baked Risotto Recipe

Introduction

Ina Garten’s baked risotto is a simple, hands-off way to enjoy creamy, comforting risotto without the constant stirring. This recipe uses the oven to slowly cook Arborio rice with stock and wine, yielding a rich dish perfect for any occasion.

Ingredients

• 1.5 cups Arborio rice
• 5 cups chicken stock (low-sodium recommended; vegetable stock for vegetarian option)
• 0.5 cups dry white wine (such as Sauvignon Blanc or Pinot Grigio; can substitute with broth)
• 1 tsp kosher salt
• 0.5 tsp black pepper (freshly ground)
• 1 cup Parmesan cheese (freshly grated; can substitute with Pecorino Romano or dairy-free alternative)
• 2 tbsp unsalted butter (can use olive oil for dairy-free option)
• 1 tbsp olive oil (any neutral oil can substitute)
• Optional: 1 cup peas (fresh or frozen)
• Optional: 2 tbsp chopped parsley (for garnish; can substitute with thyme or basil)

Instructions

1. Step 1: Preheat your oven to 350°F. In a large Dutch oven, combine the Arborio rice, chicken stock, white wine, kosher salt, and black pepper. Stir well and cover with the lid.
2. Step 2: Place the covered pot in the oven and bake for about 45 minutes, allowing the rice to absorb the liquid and become tender.
3. Step 3: Remove the pot from the oven and stir the risotto, scraping any bits from the bottom to incorporate.
4. Step 4: Mix in the freshly grated Parmesan cheese, butter, and olive oil until the risotto is creamy.
5. Step 5: If using peas, stir them in and heat through before serving.
6. Step 6: Serve hot, garnished with chopped parsley and extra Parmesan cheese if desired.

Tips & Variations

• For added flavor, try stirring in seasonal vegetables or cooked proteins such as shrimp or chicken before baking.
• Use vegetable stock to make this recipe vegetarian or vegan, substituting butter and cheese with plant-based alternatives.
• Fresh herbs like thyme or basil can be used in place of parsley for a different aromatic touch.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of broth or water and warm gently on the stove, stirring to bring back the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this risotto?

Arborio rice is best because of its high starch content, which creates the creamy texture risotto is known for. Using other types of rice will yield a different texture and may not cook properly in this method.

Is it necessary to use white wine in this recipe?

White wine adds depth of flavor, but if you prefer not to use alcohol, you can substitute with an equal amount of extra broth or water. The risotto will still be delicious.

Ina Garten Baked Risotto Recipe

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★★★★★

4.7 from 62 reviews

Ina Garten’s Baked Risotto is a creamy, comforting dish that simplifies traditional risotto making by baking it in the oven. Using Arborio rice cooked slowly in chicken stock and white wine, this recipe delivers a luscious texture with minimal hands-on stirring. Finished with Parmesan cheese, butter, and olive oil, it’s an easy yet elegant side or main dish that can be customized with vegetables like peas and garnished with fresh herbs.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Rice and Cooking Base

• 1.5 cups Arborio rice
• 5 cups chicken stock (low-sodium recommended; vegetable stock can be substituted for vegetarian option)
• 0.5 cups dry white wine (such as Sauvignon Blanc or Pinot Grigio; can substitute with broth)
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper

Finishing Touches

• 1 cup freshly grated Parmesan cheese (can substitute with Pecorino Romano or dairy-free alternative)
• 2 tbsp unsalted butter (can use olive oil for dairy-free option)
• 1 tbsp olive oil (or any neutral oil)

Optional Ingredients

• 1 cup peas (fresh or frozen)
• 2 tbsp chopped parsley (for garnish; can substitute with thyme or basil)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the risotto evenly.
2. Combine Ingredients: In a large Dutch oven, combine the Arborio rice, chicken stock, dry white wine, kosher salt, and freshly ground black pepper. Stir well to mix all ingredients thoroughly.
3. Bake the Risotto: Cover the Dutch oven with a lid and place it in the preheated oven. Bake for approximately 45 minutes, allowing the rice to absorb the liquid slowly and become creamy without constant stirring.
4. Finish the Risotto: Carefully remove the pot from the oven. Stir the risotto well, scraping the bottom to incorporate any flavorful bits. Then mix in the freshly grated Parmesan cheese, unsalted butter, and olive oil until the risotto achieves a creamy consistency.
5. Add Optional Ingredients: If using peas, fold them into the risotto now and heat through gently until warmed.
6. Serve: Serve the risotto hot, garnished with chopped parsley and extra grated Parmesan cheese if desired for a fresh, vibrant finish.

Notes

• This baked risotto is highly versatile and can be customized with seasonal vegetables or proteins to suit your taste.
• Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• For a vegetarian version, use vegetable stock instead of chicken stock.
• To make the dish dairy-free, substitute butter with olive oil and use a dairy-free cheese alternative.

Keywords: Ina Garten, baked risotto, easy risotto, creamy risotto, oven-baked risotto, Arborio rice recipe, Parmesan risotto