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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/ina-garten-baked-risotto-recipe/