Name: Ina Garten Baked Risotto Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 5 cups chicken stock; 1/2 cup dry white wine; 1 tsp kosher salt; 1/2 tsp black pepper; 1 cup Parmesan cheese, grated; 2 tbsp butter; 1 tbsp olive oil; 1 cup peas; 2 tbsp chopped parsley

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Introduction

Ina Garten’s baked risotto is a foolproof way to enjoy creamy, comforting risotto without the constant stirring. This simple recipe combines Arborio rice with chicken stock and Parmesan cheese, baked to perfection in the oven.

A white speckled bowl holds a creamy risotto with a soft, thick texture that fills the bowl almost to the top. The risotto is pale off-white with small grains visible, surrounded by a golden yellow drizzle of oil around the edges. On top, there is a generous sprinkling of finely grated pale yellow cheese, scattered with small green parsley flakes. A fresh parsley sprig with deep green leaves sits in the center, adding a fresh touch. A silver spoon rests inside the bowl on the right side, partially dipped into the risotto. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Arborio rice
5 cups chicken stock
1/2 cup dry white wine
1 tsp kosher salt
1/2 tsp black pepper
1 cup Parmesan cheese
2 tbsp butter
1 tbsp olive oil
1 cup peas (optional)
2 tbsp chopped parsley (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a Dutch oven or oven-safe pot, combine the Arborio rice, chicken stock, dry white wine, kosher salt, and black pepper. Stir gently to mix.
Step 3: Cover the pot with a lid and bake in the preheated oven for 45 minutes, until the rice is tender and most of the liquid is absorbed.
Step 4: Remove from the oven, then stir in the Parmesan cheese, butter, and olive oil until the risotto is creamy and well combined.
Step 5: If using, add the peas and gently heat through by covering the pot and letting it sit for a few minutes.
Step 6: Serve the risotto hot, garnished with chopped parsley and extra Parmesan cheese if desired.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock.
Add sautéed mushrooms or cooked shrimp for extra flavor and protein.
Use fresh or frozen peas depending on availability; add them towards the end to keep their bright color and texture.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the texture as it heats.

How to Serve

A close-up of a shallow pan filled with creamy yellow risotto with visible plump rice grains, topped with thin white parmesan cheese shavings and small green sprigs of herbs, with a few black pepper specks sprinkled on top. A shiny gold spoon rests inside the pan on the left side. The background shows a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Arborio rice is best for risotto because of its high starch content, which creates the creamy texture. Other short-grain rice varieties may work but will alter the final consistency.

Do I need to stir the risotto while it’s baking?

No stirring is required with this baked method, which makes it easier than the traditional stovetop version. Just mix well before baking and again after cooking to incorporate the cheese and butter.