Barefoot Contessa Easy Parmesan Risotto Recipe

This Barefoot Contessa Easy Parmesan Risotto Recipe is a creamy and comforting dish, which includes Arborio rice and freshly grated Parmesan cheese. It’s a no-fuss take on the classic, ready in about 55 minutes.

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Barefoot Contessa Easy Parmesan Risotto Recipe 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

How To Make Barefoot Contessa Easy Parmesan Risotto Recipe

1. Preheat the oven: Set your oven to 350°F (175°C).
2. Combine rice and stock: In a Dutch oven or ovenproof pot, mix the Arborio rice with the chicken stock. Stir well and cover with a tight-fitting lid.
3. Bake the risotto: Place the pot in the preheated oven and bake for 45 minutes. The liquid should be mostly absorbed and the rice just tender.
4. Finish on the stove: Remove the pot from the oven. Stir in the Parmesan cheese, white wine, butter, salt, and pepper. If you’re adding peas or mushrooms, stir them in at this point. Mix well until creamy.
5. Serve hot: Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Recipe Tips

• Can I use a different rice? Arborio rice is best for risotto, but you can try carnaroli or vialone nano as substitutes.
• How to make it vegetarian: Use vegetable stock instead of chicken stock.
• What wine should I use? A dry white like Sauvignon Blanc or Pinot Grigio works best.
• Can I add more veggies? Yes, sautéed spinach, roasted squash, or asparagus are great additions.
• Why is my risotto too thick? Stir in a bit more warm stock or water to loosen it up before serving.

What To Serve With Parmesan Risotto

This creamy risotto pairs well with light and fresh sides:

• Roasted or grilled chicken
• Steamed asparagus or green beans
• Mixed greens salad with lemon vinaigrette
• Garlic shrimp or scallops
• Crusty bread or focaccia

How To Store Parmesan Risotto

Refrigerate: Store in an airtight container in the fridge for up to 3 days.

Reheat: Warm gently on the stove or microwave with a splash of broth or water to loosen.

Freeze: Not recommended, as risotto may become grainy when thawed.

Parmesan Risotto Nutrition Facts

• Calories: ~380
• Total Fat: ~14g
• Saturated Fat: ~8g
• Cholesterol: ~35mg
• Sodium: ~700mg
• Carbohydrates: ~45g
• Fiber: ~1g
• Sugars: ~2g
• Protein: ~13g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make risotto ahead of time?
Yes, but it’s best served fresh. Reheat gently and stir in a bit of broth to refresh the texture.

Do I need to stir this risotto constantly?
No, baking in the oven reduces the need for constant stirring.

Can I make it without wine?
Yes, you can substitute with more stock or a splash of lemon juice for brightness.

How to make it extra creamy?
Add a splash of cream or a bit more butter and cheese when finishing.

What’s the best pan to use?
A Dutch oven or heavy oven-safe pot with a tight lid is ideal.

Try More Recipes:

• Ina Garten Roast Chicken With Vegetables Recipe
• Ina Garten Fried Chicken Sandwiches Recipe
• Ina Garten Balsamic Roasted Beef Recipe