Sandra This rich, creamy Ina Garten Baked Risotto Recipe is made with arborio rice, parmesan cheese, and chicken stock, ready in just 55 minutes. The magic happens when you vigorously stir in the final splash of stock and butter, watching the grains release their starch into a thick sauce. I love making this when I want a comforting bowl of carbs without standing over a hot stove.
What I Learned Making This
I used to avoid risotto because of the constant stirring and hovering required. Baking the rice changes the entire process, letting the oven do the heavy lifting while the grains absorb the stock perfectly.
The biggest surprise was how crucial the final stirring step actually is. That vigorous two-minute mix at the end is what creates the signature creamy texture we all expect from a good risotto.
Ina Garten Baked Risotto Recipe Ingredients
- 1 1/2 cups arborio rice
- 5 cups chicken stock, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
How To Make Ina Garten Baked Risotto Recipe
- Combine Rice and Stock: Preheat oven to 350 F. Place the arborio rice, 4 cups of chicken stock, and salt in a Dutch oven.
- Bake the Risotto: Cover tightly with a lid and bake for 45 minutes. The rice should be tender and have absorbed most of the liquid.
- Add Final Ingredients: Remove from the oven. Pour in the remaining 1 cup of chicken stock, Parmesan cheese, white wine, butter, and black pepper.
- Stir Vigorously: Stir the mixture vigorously for 2 to 3 minutes. The rice will release its starches and form a thick, creamy sauce.
Recipe Tips
- Use hot stock: Heating your remaining cup of stock before adding it at the end keeps the risotto temperature consistent.
- Do not rinse the rice: Arborio rice needs its surface starches to create that rich, creamy sauce during the final stir.
- Grate your own cheese: Pre-packaged shredded cheese contains anti-caking agents that will make your final dish gritty instead of smooth.
What To Serve With Baked Risotto
This creamy dish pairs perfectly with roasted chicken thighs or pan-seared scallops. A crisp arugula salad with a sharp lemon vinaigrette helps cut through the richness of the cheese and butter.
How To Store
Store leftover risotto in an airtight container in the fridge for up to three days. Reheat on the stove over low heat, adding a splash of chicken stock or water to loosen the thick rice. This does not freeze well due to the dairy and rice texture.
FAQs
Can I use water instead of chicken stock?
You can, but the final dish will lack depth. Vegetable stock is a much better alternative if you want a meat-free option.
What wine works best for this recipe?
A dry, crisp white wine like Pinot Grigio or Sauvignon Blanc is ideal. Avoid sweet wines as they will alter the savory flavor profile.
Can I make this ahead of time?
Risotto is always best served immediately. If you make it ahead, it will continue to absorb liquid and become quite dense.
Nutrition
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 950mg
- Total Carbohydrate: 45g
- Protein: 12g
Ina Garten Baked Risotto Recipe
Description
Creamy arborio rice baked hands-free in the oven with chicken stock, Parmesan, and white wine, finished with vigorous stirring for a restaurant-quality texture.
Ingredients
Instructions
- Preheat oven to 180°C (350°F/Gas Mark 4). Combine arborio rice, 950ml chicken stock, and salt in a Dutch oven.
- Cover tightly with a lid and bake for 45 minutes without lifting the lid until rice is tender and liquid is absorbed.
- Remove from oven. Add remaining 240ml stock, Parmesan, white wine, butter, and black pepper.
- Stir vigorously for 2-3 minutes until rice releases starch and forms a thick, creamy sauce. Serve immediately.
