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Ina Garten Baked Risotto

Heavenly Ina Garten Baked Risotto: Creamy Comfort in Every Bite

This Ina Garten Baked Risotto offers creamy comfort in every bite, making it an effortless dinner choice for any occasion.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 1/2 cups Arborio Rice Essential for creating the rich, creamy texture that makes risotto special; avoid long-grain varieties.
  • 4 cups Chicken Stock Provides depth of flavor; low-sodium or homemade is recommended for better salt control.
  • 1 cup Parmesan Cheese Freshly grated for maximum umami flavor; it’s the heart of the dish!
  • 1 cup Dry White Wine Adds a touch of acidity; choose Pinot Grigio or Sauvignon Blanc.
  • 4 tablespoons Unsalted Butter Boosts creaminess and flavor; using unsalted helps manage the overall saltiness.
  • 2 tablespoons Olive Oil Adds richness and prevents sticking as it bakes.
  • 1 teaspoon Kosher Salt Important for flavor; adjust based on the saltiness of your stock.
  • 1 teaspoon Black Pepper Use freshly ground for the best flavor and a hint of heat.
  • 1 cup Frozen Peas Optional; adds a splash of color and sweetness; remember to thaw before adding!
  • 1/4 cup Fresh Parsley Optional for garnish; brightens the dish and adds a fresh touch.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Ina Garten Baked Risotto
  1. Preheat your oven to 350°F (175°C) and position a rack in the center.
  2. In your prepared Dutch oven, combine the Arborio rice, chicken stock, and dry white wine. Sprinkle in kosher salt and freshly ground black pepper, stirring gently.
  3. Cover the pot tightly with a lid or aluminum foil and bake for 45 minutes.
  4. After baking, remove the pot from the oven and uncover it. Stir the risotto vigorously.
  5. Add the freshly grated Parmesan cheese, unsalted butter, and olive oil to the risotto. Stir until everything is melted and combined.
  6. Gently fold in the thawed frozen peas, allowing them to heat through for 2–3 minutes.
  7. Serve hot in warm bowls, garnished with freshly chopped parsley and additional Parmesan cheese.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Use quality stock for enhanced flavor. Be sure your oven is fully preheated before baking. Stir vigorously after baking for the best texture.

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