Ina Garten Baked Risotto Recipe

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

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Ina Garten Baked Risotto Ingredients

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

How To Make Ina Garten Baked Risotto

1. Preheat the oven: Preheat your oven to 350°F (175°C) and position a rack in the center.
2. Combine base ingredients: In a Dutch oven or oven-safe pot, stir together Arborio rice, chicken stock, wine, salt, and pepper.
3. Bake the risotto: Cover tightly with a lid or foil. Bake for 45 minutes until rice is tender and most of the liquid is absorbed.
4. Finish the risotto: Remove from oven and stir vigorously to release starch and create creaminess. Stir in Parmesan, butter, and olive oil until fully melted and incorporated.
5. Optional additions: If using, stir in thawed peas and heat through for 2–3 minutes.
6. Serve: Serve hot, garnished with fresh parsley, more Parmesan, or a drizzle of olive oil.

Recipe Tips

• Can I make risotto without stirring? Yes! This baked method gives you creamy results without constant stirring.
• What’s the best wine for risotto? A dry white wine like Pinot Grigio or Sauvignon Blanc works well.
• How to make it vegetarian: Use vegetable broth instead of chicken stock.
• How to add protein: Stir in cooked chicken, shrimp, or pancetta for a heartier dish.
• Can I add more vegetables? Yes—mushrooms, asparagus, or spinach make excellent additions.

What To Serve With Baked Risotto

This dish is rich and satisfying—great on its own or as a side. Try it with:

• Roasted chicken or pork tenderloin
• Sautéed shrimp or scallops
• Garlic green beans
• Arugula salad with lemon vinaigrette
• Crusty bread

How To Store Baked Risotto

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently with a splash of broth or water to loosen.

Freeze: Best enjoyed fresh, but you can freeze for up to 1 month. Thaw and reheat slowly, adding broth as needed.

Baked Risotto Nutrition Facts

• Calories: 420
• Carbohydrates: 52g
• Protein: 12g
• Fat: 16g
• Saturated Fat: 7g
• Sodium: 670mg
• Fiber: 2g
• Sugar: 2g

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

FAQs

Can I use long-grain rice instead of Arborio?
No, Arborio rice is essential for the creamy texture.

Why is my risotto too thick?
Just stir in a bit of warm broth or water until you reach the desired consistency.

Can I double the recipe?
Yes, just use a larger Dutch oven and increase baking time by 5–10 minutes.

What can I substitute for wine?
Use extra chicken broth with a splash of lemon juice.

Can I add herbs for more flavor?
Yes, thyme, basil, or tarragon complement this dish beautifully.

Try More Recipes:

• Ina Garten Linguine With Shrimp Scampi Recipe
• Barefoot Contessa Chicken Chili recipe
• Ina Garten Crispy Chicken With Lemon Orzo Recipe