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Ina Garten Baked Risotto Recipe

Ina Garten Baked Risotto Recipe

The Ina Garten Baked Risotto Recipe is a total game-changer. Traditional risotto requires a lot of constant stirring and time.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

  • 1.5 cups of Arborio rice.
  • 5 cups of low-sodium chicken broth.
  • 1 cup of freshly grated Parmesan cheese.
  • 1/2 cup of dry white wine.
  • 3 tablespoons of unsalted butter.
  • 2 teaspoons of kosher salt.
  • 1/2 teaspoon of black pepper.
  • 1 cup of frozen peas optional.
  • 2 tablespoons of fresh chopped parsley.
  • 1/4 cup of heavy cream for extra richness.

Instructions
 

Prep the Oven

  • Preheat your oven to 350°F (180°C). Make sure your oven rack is in the middle. This helps the pot heat up very evenly.

Mix Rice and Broth

  • Place the Arborio rice into the Dutch oven. Pour 4 cups of the chicken broth over the rice. Add the kosher salt and the black pepper.

Cover and Bake

  • Put the lid on the Dutch oven very tightly. Place the pot in the hot oven. Bake it for 45 minutes until the liquid is absorbed.

Check the Rice

  • Take the pot out of the oven carefully. The rice should be tender but still a bit wet. This is the base for the creaminess.

Add the Rest

  • Stir in the last cup of chicken broth. Add the dry white wine and the butter now. Stir in the heavy cream if you want it rich.

Add the Cheese

  • Dump in the freshly grated Parmesan cheese. Stir vigorously for about one to two minutes. This creates the classic creamy risotto texture.

Add the Greenery

  • Fold in the frozen peas and fresh parsley. The heat from the rice will cook the peas perfectly. It adds a nice pop of bright color.

Serve it Hot

  • Taste the risotto to see if it needs salt. Serve it immediately while it is warm and gooey. It thickens very quickly as it cools down.

Notes

  • Use only Arborio rice for this specific recipe.
  • Other rice types will not get creamy like this.
  • Use a heavy pot with a very tight lid.
  • This keeps the steam inside to cook the rice.
  • Warm the extra cup of broth before adding it.
  • Cold broth can make the rice texture a bit grainy.
  • Grate your own Parmesan cheese from a block.
  • Pre-grated cheese does not melt as smoothly as fresh.
  • Add a squeeze of lemon for a bright finish.
  • Serve it right away for the best silky texture.
Keyword Ina Garten Baked Risotto Recipe