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I recently tried out Ina Garten's Oven-Baked Risotto, and I will never go back to making risotto the old-fashioned way again. Read on to learn just how easy it is to make this creamy rice side dish. For more inspiration, check out these Easy Risotto Recipes.

Risotto, with its creamy texture and rich flavors, is a beloved Italian dish. However, the traditional stovetop method—requiring constant stirring and gradual addition of broth—can be time-consuming and intimidating. 

Enter Ina Garten’s oven-baked risotto: a game-changing approach that delivers the same luscious results with significantly less effort.​

And the best part is that if you have leftovers, you can turn around and make some delicious Pepper Jack Arancini.

Why Choose Oven-Baked Risotto?

Ina Garten, the renowned Barefoot Contessa, revolutionizes risotto preparation by utilizing the oven. This method eliminates the need for continuous stirring, allowing you to focus on other tasks or simply relax while the oven does the work. The result? A perfectly creamy risotto that’s both delicious and stress-free to make.​

I had so much fun trying out this recipe and putting her method to the test.

Ingredients You’ll Need

• 1½ cups Arborio rice
• 5 cups chicken stock (preferably homemade), divided
• 1 cup freshly grated Parmesan cheese
• ½ cup dry white wine
• 3 tablespoons unsalted butter, diced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup frozen peas​ (optional). I leave these out because no one in my home likes them.

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Step-by-Step Instructions

Serve: Dish out the risotto hot, garnished with additional Parmesan if desired.​

Preheat the Oven: Set your oven to 350°F (175°C).​

Combine Rice and Stock: In a Dutch oven, mix the Arborio rice with 4 cups of the chicken stock. Bring to a simmer over medium heat.​

Bake the Risotto: Cover the Dutch oven and place it in the preheated oven. Bake for 45 minutes, until the rice is al dente and most of the liquid is absorbed.​

Finish on the Stovetop: Remove the pot from the oven. Add the remaining 1 cup of chicken stock, Parmesan cheese, white wine, butter, salt, and pepper. Stir vigorously for 2 to 3 minutes, until the risotto becomes thick and creamy.​

Add Peas: Stir in the frozen peas until heated through.​

Tips for Success

• Use Quality Ingredients: Opt for high-quality Parmesan and a good dry white wine to enhance the flavor.​
• Customize Your Risotto: To make the dish your own, add other ingredients like sautéed mushrooms, roasted vegetables, or cooked shrimp.​
• Keep It Warm: If you're not serving immediately, keep the risotto on the stovetop over low heat, adding a bit more stock if it becomes too thick.​

Love Risotto? Check Out These Other Recipes

• Tomato Basil Risotto
• Butternut Squash Risotto
• Creamy Lemon Risotto