Ina Garten Baked Risorr Recipe
The Ina Garten Baked Risotto Recipe is creamy, soft and full of comfort. It is simple, warm, and perfect for family meals.
Ingredients
- 1 1/2 cups arborio rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion chopped
- 3 garlic cloves minced
- 5 cups hot chicken stock
- 1 cup hot vegetable stock
- 1/2 cup white wine
- 1 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped
Instructions
Preheat oven
- Preheat oven to 375°F or 190°C.
Heat pot
- Heat oil and butter in oven-safe pot.
Cook onion
- Add onion. Cook until soft and clear.
Add garlic
- Add garlic. Cook for one minute.
Add rice
- Add arborio rice. Stir to coat evenly.
Add wine
- Pour in white wine. Stir until absorbed.
Add stock
- Add hot chicken and vegetable stock.
Stir
- Stir gently to mix everything.
Cover pot
- Cover pot with lid tightly.
Bake
- Place in oven. Bake for 35 minutes.
Remove pot
- Take pot from oven carefully.
Stir rice
- Stir risotto until creamy texture forms.
Add cheese
- Add Parmesan cheese. Stir gently.
Season
- Add salt and black pepper.
Rest
- Let risotto rest for two minutes.
Garnish
- Top with fresh parsley.
Serve
- Serve warm and creamy.
Notes
- Use hot stock only.
- Use real Parmesan cheese.
- Add mushrooms for flavor.
- Add spinach for color.
- Use butter for richness.
- Add lemon zest for freshness.
- Use vegetable stock for vegetarian.