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Ina Garten Baked Risotto

Ina Garten Baked Risotto recipe
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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.

Ingredients

Scale

  • 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

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.

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