Name: Barefoot Contessa Easy Parmesan Risotto Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 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

Barefoot Contessa Easy Parmesan Risotto Recipe

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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.

Author: Anabelle Mclean
Prep Time: 10
Cook Time: 45
Total Time: 55 minutes
Yield: 6 1x
Category: Side Dish
Method: Oven-baked + Stirring finish
Cuisine: Italian

Ingredients

Scale

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

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.

Find it online: https://inagartencooks.com/barefoot-contessa-easy-parmesan-risotto-recipe/