Ina Garten Baked Risotto

Ina Garten’s Baked Risotto is a brilliant take on traditional risotto that skips the constant stirring and delivers the same creamy, luxurious result—all from the oven. This hands-off method makes it weeknight-friendly and foolproof, while still feeling elegant and comforting. It’s rich, creamy, and deeply flavorful, making it a perfect side or main dish.

What Is Ina Garten’s Baked Risotto?

Instead of slowly adding broth and stirring on the stovetop, this risotto is baked in the oven until tender, then finished with Parmesan, butter, and optional peas or herbs. The result is a perfectly creamy risotto with less effort and all the flavor.

Other Ina Garten Recipes

• Ina Garten Apple Spice Cake
• Ina Garten Roasted Vegetable Orzo
• Ina Garten Green Bean Salad
• Ina Garten Chicken Marbella
• Ina Garten Glazed Carrots

Reasons to Try Ina Garten’s Baked Risotto

• No constant stirring – Oven does most of the work
• Creamy and satisfying – Just like classic stovetop risotto
• Perfect for entertaining – Minimal attention needed while cooking
• Easily adaptable – Add vegetables, herbs, or proteins
• Crowd-pleasing and comforting

Ingredients Needed to Make Ina Garten’s Baked Risotto

• 1½ cups Arborio rice
• 5 cups chicken stock, preferably homemade or low-sodium
• 1 cup freshly grated Parmesan cheese
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup frozen peas, thawed (optional)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions to Prepare Ina Garten’s Baked Risotto

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and position a rack in the center.

Step 2: Combine the Rice and Liquids

In a large Dutch oven or ovenproof pot, mix together the Arborio rice, chicken stock, wine, salt, and pepper. Stir to combine.

Step 3: Bake the Risotto

Cover the pot tightly with a lid or foil.
Bake for 45 minutes, or until the rice is just tender and most of the liquid is absorbed.

Step 4: Stir in the Finishing Ingredients

Remove from the oven and stir vigorously to release the starch and develop creaminess.
Add the Parmesan cheese, butter, and olive oil, stirring until melted and incorporated.
If using, stir in the peas and heat through for a couple of minutes.

Step 5: Serve and Garnish

Serve hot, topped with fresh parsley, extra Parmesan, or a drizzle of olive oil.

What Goes Well With Ina Garten’s Baked Risotto

• Grilled or roasted chicken – A light, protein-packed pairing
• Sautéed mushrooms or asparagus – Earthy vegetables complement the creamy texture
• Garlic shrimp or seared scallops – Elegant seafood additions
• A crisp green salad – For balance and freshness
• Crusty bread or focaccia – Great for soaking up the risotto

Key Tips for Making Ina Garten’s Baked Risotto

• Use Arborio rice – Essential for that creamy, starchy texture
• Heat the stock before adding to the rice if you’re not baking—it reduces cook time
• Don’t skip the stirring at the end – It brings the creamy texture together
• Add ingredients like peas, lemon zest, or fresh herbs at the end for brightness
• Taste before serving – Adjust seasoning with more salt or Parmesan if needed

Creative Variations of Ina Garten’s Baked Risotto

• Lemon and herb risotto – Stir in lemon zest, thyme, or basil
• Mushroom risotto – Add sautéed mushrooms and a splash of truffle oil
• Tomato and mozzarella risotto – Stir in cherry tomatoes and chunks of mozzarella
• Butternut squash risotto – Mix in roasted squash cubes for a fall twist
• Bacon and pea risotto – A savory, smoky combination

Storage Guidelines for Ina Garten’s Baked Risotto

• Refrigerate leftovers in an airtight container for up to 3 days
• Add a splash of stock or water before reheating to restore creaminess
• Do not freeze – The texture may become grainy when thawed

Reheating Tips for Ina Garten’s Baked Risotto

• Stovetop method: Add a splash of stock or water and stir gently over low heat
• Microwave method: Reheat in short bursts, stirring in between, with added liquid
• Avoid overheating to prevent drying out or clumping

Nutritional Value (per Serving)

• Calories: ~310
• Carbohydrates: ~38g
• Protein: ~10g
• Fat: ~12g
• Fiber: ~2g
• Sodium: ~500mg

FAQs

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

No, Arborio rice is essential. It releases starch during cooking, creating that classic creamy texture.

Do I need to stir this risotto like the traditional method?

Only once—after baking. The oven does the work; you just stir at the end to finish the creaminess.

Can I add vegetables or meat to this risotto?

Absolutely. Stir in sautéed mushrooms, peas, spinach, shrimp, or shredded chicken after baking.

What can I use instead of white wine?

You can replace it with a bit more chicken stock and a splash of lemon juice for acidity.

Wrapping Up

Ina Garten’s Baked Risotto is a no-fuss, crowd-pleasing dish that brings creamy comfort to your table without constant stirring.

Give this one a try—you’ll never go back to stovetop risotto again!

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