Name: Ina Garten Baked Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1.5 cups Arborio rice (Preferred for its high starch content, giving risotto a creamy texture.); 5 cups chicken stock (Low-sodium recommended; vegetable stock can be used for a vegetarian option.); 0.5 cups dry white wine (Use dry varieties like Sauvignon Blanc or Pinot Grigio; can substitute with broth.); 1 tsp kosher salt (Enhances flavors without overwhelming saltiness.); 0.5 tsp black pepper (Freshly ground recommended for better flavor.); 1 cup Parmesan cheese (Freshly grated; can substitute with Pecorino Romano or dairy-free alternative.); 2 tbsp butter (Unsalted preferred; can use olive oil for a dairy-free option.); 1 tbsp olive oil (Provides additional richness; any neutral oil can be used.); 1 cup peas (Fresh or frozen; optional.); 2 tbsp chopped parsley (For garnish; can be substituted with thyme or basil.)

This creamy Ina Garten Baked Risotto Recipe comes together in about 45 minutes and is baked all in one pot for a quick and easy weeknight meal that your family will love! You can switch up the ingredients to suit your taste, think seasonal veggies or whatever you have on hand, and it’s a fantastic way to clean out the fridge. Trust me; this dish is pure comfort food that brings everyone together at the dinner table!

Ingredient Breakdown

1 1/2 cups Arborio rice
5 cups chicken stock
1/2 cup dry white wine
1 tsp kosher salt
1/2 tsp black pepper
1 cup Parmesan cheese
2 tbsp butter
1 tbsp olive oil
1 cup peas (optional)
2 tbsp chopped parsley (optional)

How to Make Ina Garten Baked Risotto

Preheat your oven to 350°F we want to get things nice and cozy in there! In a large Dutch oven, combine the 1 1/2 cups of Arborio rice, 5 cups of chicken stock, 1/2 cup of white wine, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir everything together and cover tightly with a lid.

Now, here’s where the magic happens: place your pot in the oven and let it bake for about 45 minutes. For those of you with kids or a busy schedule, you can use this time to catch up on those things on your list (or grab a quick nap!).

When you pull it out of the oven, the aroma will hit you like a warm hug! Give it a good stir to incorporate everything, make sure to scrape the yummy bits off the bottom. Stir in 1 cup of freshly grated Parmesan, 2 tbsp of butter, and 1 tbsp of olive oil until it’s beautifully creamy. Time to mix in the peas if you’re using them and heat through.

Serve hot, garnished with 2 tbsp of chopped parsley and a little extra cheese on top because, let’s be real, you can never have too much cheese!

Personal Connection

This Ina Garten Baked Risotto Recipe is my go-to recipe when the week gets hectic and I just want something comforting to bring the family together. Seriously, it’s as comforting as a big, fluffy blanket on a chilly evening. I’m a real sucker for the creamy texture and gooey cheese! And the best part is, you can use whatever you’ve got on hand! It’s just so versatile.

If you loved this risotto recipe, be sure to check out my creamy Ina Garten Cassoulet, my Sweet Potato & Cranberry Gratin, or my Pappadeaux Mardi Gras Pasta!

Why This Recipe Works

Quick & Easy

This baked risotto comes together all in one pot, meaning minimal cleanup! You just stir it once and let it bake. Seriously, who doesn’t love a recipe that lets you kick up your feet after dinner prep?

Family Favorite

The whole family will love it! Creamy, cheesy, and loaded with flavor, this dish always gets rave reviews at my table, ask my picky 8-year-old, who actually asked for seconds!

Make-Ahead Friendly

You can easily prep this dish ahead of time. Just mix everything together, store in the fridge, and pop it in the oven when you’re ready to eat.

Customizable

I love this recipe because of how customizable it is! Add in seasonal veggies, switch up the cheese, or even toss in cooked chicken or shrimp to make it even heartier.

Serving and Storage Tips

How to Serve This Baked Risotto

Serve it with a simple green salad and some crusty bread to soak up every last bit of this creamy deliciousness. For a bit more flair, you could add some sautéed mushrooms on top or a drizzle of balsamic glaze.

Storing Leftovers

If you happen to have any leftovers (which is rare, let me just say!), this risotto will keep well in the refrigerator for up to 3-4 days. Just make sure to store it in an airtight container.

Reheating Instructions

To reheat, simply warm it in the microwave, adding a splash of broth or water to bring back the creaminess. You can also pop it back in a saucepan on the stove over low heat, just stirring often until heated through.

Freezer Friendly

While risotto is best enjoyed fresh, you can freeze it if needed. Just cool it completely, and store in an airtight container for up to 3 months. When you’re ready to eat it, thaw in the fridge overnight and reheat as mentioned above.

So there you have it! Ina Garten’s Baked Risotto quick, easy, and SO delicious. It’s a dish that combines simplicity with comfort and only gets better with each serving. Whether it’s a busy weeknight or a cozy family get-together, this risotto hits all the right notes. Trust me, you’ll want to make it again and again!

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