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Ina Garten Baked Risotto Recipe

Ina Garten Baked Risotto Recipe

Emily Grace
This Ina Garten Baked Risotto Recipe is very easy and very tasty. It is warm, creamy and full of comfort. It is great for busy days because you do not need to stand and stir for a long time.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 390 kcal

Ingredients
  

  • 1 ½ cups Arborio rice
  • 4 cups chicken broth
  • 1 cup grated Parmesan cheese
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen peas
  • 1 tablespoon olive oil

Instructions
 

Heat the oven

  • Set your oven to 350°F. Let it heat while you prepare the risotto mix slowly and calmly.

Warm the broth

  • Pour the chicken broth into a pot. Heat it gently until warm but not boiling.

Prepare the pot

  • Place your oven-safe pot on the stove. Add olive oil and butter and melt them gently.

Add the rice

  • Pour the Arborio rice into the pot. Stir well to coat every grain with oil and butter evenly.

Add the wine

  • Pour the white wine into the pot. Stir until the rice absorbs the wine and becomes fragrant.

Mix the broth

  • Add the warm chicken broth into the pot. Stir gently to combine all ingredients well.

Season the mix

  • Add salt and black pepper. Stir once more so the seasoning spreads through the rice evenly.

Transfer to oven

  • Place the pot in the hot oven. Let it bake for about forty-five minutes.

Check the texture

  • Remove from oven. Stir the rice. It should be soft, creamy, and thick but not dry.

Add peas

  • Stir in frozen peas while the risotto is hot. They will warm quickly and stay bright.

Mix cheese

  • Add the Parmesan cheese. Stir until it melts and mixes into the creamy risotto well.

Rest the risotto

  • Let the risotto sit for two minutes. This helps it become even creamier and smoother.

Adjust seasoning

  • Taste the risotto. Add more salt or pepper if needed to fit your liking.

Add butter

  • Stir in a small piece of butter for extra shine and a smooth, rich taste.

Serve warm

  • Scoop the risotto into bowls. Serve it warm with extra cheese if you like.

Notes

  • Always use Arborio rice for the best creamy texture.
  • Warm the broth for smooth mixing.
  • Use fresh Parmesan for better flavor.
  • Taste and adjust salt before serving.
  • Add peas at the end to keep them bright.
  • Do not overbake the risotto.
  • Use an oven-safe pot to avoid spills.
Keyword Ina Garten Baked Risotto Recipe