Ina Garten Baked Risotto Recipe
If you love creamy and comforting rice dishes, this Ina Garten Baked Risotto Recipe is perfect for you. It is rich, smooth and very easy to make.
Ingredients
- 1½ cups Arborio rice
- 5 cups chicken stock
- 1 cup dry white wine
- 1 medium onion finely chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
Preheat the Oven
- Preheat your oven to 180°C (350°F). This ensures even cooking and perfect texture for the baked risotto dish.
Heat the Stock
- Pour chicken stock into a saucepan. Warm it gently over low heat. Do not boil, just keep it hot.
Sauté the Onion
- Heat olive oil in a Dutch oven. Add chopped onion. Cook for 5 minutes until soft and lightly golden.
Add the Rice
- Stir in Arborio rice with the onions. Cook for 2 minutes until rice edges look slightly translucent.
Add the Wine
- Pour white wine into the pot. Stir gently until mostly absorbed. This step adds depth and flavor.
Add the Stock
- Pour warm stock into the rice mixture. Stir once gently. Make sure the rice is evenly covered with liquid.
Bake the Risotto
- Cover the pot with a lid. Place it in the oven. Bake for 40 minutes until rice is tender and creamy.
Add Butter and Cheese
- Remove from oven. Stir in butter and Parmesan cheese. Mix until smooth, creamy and rich in texture.
Season and Serve
- Add salt and black pepper to taste. Garnish with fresh parsley and serve warm for best flavor.
Notes
- Always use Arborio rice for creamy texture
- Use vegetable stock for a vegetarian option
- Add mushrooms for extra flavor
- Mix in cooked shrimp or chicken for protein
- Use fresh Parmesan for better taste
- Do not overbake to avoid dry risotto
- Add a splash of cream for extra richness