Barefoot Contessa Easy Parmesan Risotto Recipe

Craving something warm, creamy, and comforting?

Barefoot Contessa’s Easy Parmesan Risotto is a go-to recipe that brings restaurant-style elegance right to your kitchen. Unlike traditional risotto, which requires constant stirring, Ina Garten simplifies the process with an oven-baked method—no standing over the stove required.

What Is Barefoot Contessa Easy Parmesan Risotto?

Ina Garten’s take on risotto uses Arborio rice, slowly cooked with chicken stock, then finished with Parmesan cheese, white wine, and butter. The best part? It’s baked in the oven, cutting down on labor without sacrificing the creamy texture or deep flavor that risotto is known for.

Other Ina Garten Recipes

• Ina Garten Eggplant Gratin
• Ina Garten’s Eggplant Lasagna
• Ina Garten Roasted Eggplant Caponata
• Ina Garten Stuffed Eggplant

Reasons to Try Barefoot Contessa Easy Parmesan Risotto

• No constant stirring – Oven method makes it mostly hands-off
• Creamy and perfectly textured – Just like stovetop versions
• Elegant and simple – Ideal for weeknights or dinner parties
• Comforting and rich – A cozy meal or indulgent side
• Customizable with add-ins – Like peas, mushrooms, or shrimp
• Minimal ingredients, maximum flavor – Just pantry staples
• Perfect for beginners – Foolproof and satisfying

Ingredients Needed to Make Barefoot Contessa Easy Parmesan Risotto

• 1½ cups Arborio rice
• 5 cups chicken stock, preferably homemade
• 1 cup freshly grated Parmesan cheese
• ½ cup dry white wine
• 3 tablespoons unsalted butter
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• Optional: 1 cup frozen peas or sautéed mushrooms

Instructions to Prepare Barefoot Contessa Easy Parmesan Risotto

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Combine Rice and Stock

In a Dutch oven or ovenproof pot, add the Arborio rice and chicken stock. Stir to combine and cover with a tight-fitting lid.

Step 3: Bake the Risotto

Place the pot in the oven and bake for 45 minutes. The liquid should be mostly absorbed, and the rice will be just tender.

Step 4: Finish on the Stove

Carefully remove the pot from the oven. Stir in the Parmesan, wine, butter, salt, and pepper. If using peas or mushrooms, stir them in now. The risotto will become creamy as you mix.

Step 5: Serve Immediately

Serve hot, garnished with extra Parmesan or a sprinkle of herbs if desired.

What to Serve With Parmesan Risotto

• Roast chicken or pan-seared salmon – Adds protein to the plate
• Grilled vegetables or asparagus – Bright and crisp sides
• Garlic shrimp or scallops – For a luxurious pairing
• Arugula salad with lemon vinaigrette – Fresh and peppery contrast
• Crisp white wine – Like Pinot Grigio or Sauvignon Blanc
• Sautéed mushrooms or truffle oil drizzle – For depth and umami
• Crusty bread – To soak up every creamy bite

Expert Tips for Mastering the Recipe

• Use Arborio rice only – It’s essential for risotto’s creamy texture
• Warm the chicken stock – Helps rice cook evenly
• Grate fresh Parmesan – Better melt and richer flavor
• Don’t overbake – Check rice around the 40-minute mark
• Stir well after baking – This activates the starch for creaminess
• Add herbs or zest for a twist – Like thyme, chives, or lemon
• Serve immediately – Risotto thickens as it sits

Variations of the Recipe

• Add sautéed mushrooms – Earthy and flavorful
• Stir in lemon zest and peas – For a spring-inspired version
• Use vegetable broth – To make it vegetarian
• Top with crispy pancetta or bacon – For a salty crunch
• Finish with a splash of cream – For ultra richness
• Fold in cooked shrimp or lobster – For a seafood risotto
• Drizzle with truffle oil – For restaurant-level luxury

How to Store Leftovers

• Cool completely before storing – Prevents condensation
• Refrigerate in an airtight container – Lasts up to 3 days
• Add a splash of broth or water when reheating – To restore creaminess
• Avoid freezing – Texture becomes grainy when thawed
• Portion before storing – Easy reheating
• Label and date containers – For freshness tracking
• Reheat gently – To preserve the smooth texture

How Do I Reheat Parmesan Risotto?

• Stovetop method: Add a bit of broth, stir over low heat until creamy
• Microwave: Stir in a splash of water, cover loosely, and heat 1–2 minutes
• Avoid high heat – Can dry out the rice
• Top with extra cheese after reheating – Boosts flavor
• Serve with fresh herbs or lemon zest – Revives the dish
• Don’t overheat – Risotto is best gently warmed
• Add cooked peas or greens at the end – To refresh the meal

Nutritional Value (per serving, based on 6 servings)

• Calories: 320
• Carbohydrates: 38g
• Protein: 10g
• Fat: 13g
• Fiber: 1g
• Sugar: 1g
• Sodium: 650mg

FAQs

Can I make Ina Garten’s risotto without constant stirring?

Yes, this recipe bakes the risotto in the oven, eliminating the need for continuous stirring while still achieving a creamy texture.

What type of rice is best for parmesan risotto?

Arborio rice is essential because of its high starch content, which gives risotto its signature creaminess.

Can I add other ingredients to Barefoot Contessa’s risotto?

Absolutely. Peas, sautéed mushrooms, lemon zest, or even cooked shrimp or pancetta can be added for variety.

How do I store and reheat leftover Parmesan risotto?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave with a splash of broth to restore its creamy consistency.

Final Words

Barefoot Contessa’s Easy Parmesan Risotto is proof that delicious doesn’t have to mean difficult. With minimal effort and maximum flavor, this oven-baked risotto is creamy, comforting, and perfect for any occasion.

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