I love this Ina recipe ~ easy and tasty. One of the reasons I love her. In an excerpt from Ina’s book, Barefoot Contessa, How Easy is That? she writes about this Easy Parmesan Risotto recipe:
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While not technically a classic Italian risotto, this sure is easy. I found the process for this recipe in a book by Donna Hay, the wonderful cookbook writer from Australia. I make it with my homemade chicken stock, lots of freshly grated Parmesan, and frozen peas. Risotto in the oven? You have to make this to believe it!
How to make easy Parmesan risotto
About arborio rice
Arborio rice is an Italian short-grain rice named after the town of Arborio in Italy where it was originally cultivated. It is high in a starch called amylopectin requiring a long, slow cooking time for a firmer, chewier and creamy result.
After preheating the oven to 350 F degree, add the Arborio rice and 4 cups of chicken broth to a heavy Dutch oven.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
While the rice is baking, grate 1 cup of Parmesan cheese.
After 45 minutes of baking, remove the rice from the oven.
Add the remaining cup of chicken stock.
Pour in the wine and add the Parmesan, butter, salt and pepper.
Stir vigorously for two to three minutes, until the rice is thick and creamy. It should form a soft, creamy mound on a dinner plate; not stiff and gluey or run across the plate.
Add the peas and stir until heated through. Serve hot.
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Easy Parmesan Risotto
recipe source: Ina Garten
- 1½ cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
- Preheat the oven to 350 degrees.
- Place the rice and 4 cups of the chicken stock in a Dutch oven.
- Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
- Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt and pepper, and stir vigorously for two to three minutes, until the rice is thick and creamy.
- Add the peas and stir until heated through. Serve hot.
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Great recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!
I recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!
coincidently i was flipping through Ina's cookbook today too!!
ive never seen a risotto dish baked! def saves time standing around stirring! this dish looks simple but so elegant and tasty!!
This risotto is wonderful as your blog..nice to meet you, ciao Flavia
Penned Pebbles says
Easy is my kind of recipe, and this one looks yummy!!
Maggie Ann says
You must be a fabulous cook! There is so much I can't eat (lactose intolerant) it takes the fun out of cooking sometimes.
I agree with the others – your photos are wonderful and I have to try this soon!
Oh, this risotto looks so delicious. Wonderful photos!
shannon i olson says
sounds and looks wonderful and a bit easier than traditional risotto
The Fajdich Times says
I have to try this recipe. Your photos are excellent:)
Carmie of the Single Nester says
I have to try this. I love making risotto and might miss the constant stirring. I find it meditative.
T's Daily Treasures says
I love, love, love risotto! I bought some of the rice but haven't tried to make any yet. I don't do chicken broth and can't get white wine here :/ but I am sure I could substitute vege broth and sadly forget the wine. 🙁 Now that I am on summer vacation, I can try all those projects and recipes I've been putting to the side. Have a terrific Thursday! Tammy
Lady Farmer says
I watched Ina make this on her show some time ago, but I was busy watching her and didn't get to copy the recipe. It sounds (and looks) delicious! Can't wait to try my hand at it.
p.s. Fromthedepthsofmyheart is right ~ you are a beautiful lady! ;~P
That looks so good I am going to try and make it for a luncheon I am having Monday. Thank you so much for the idea.
gnee @ Singing With Birds says
Sounds like the right kind of method to me and it looks so divine, especially on your darling new patio!
Carol @ There's Always Thyme to Cook says
Easy and risotto? That is one great combination! It looks fantastic.
wow that looks delicious. Call me silly but I have no idea what kind of rice that is. If it's not minute rice I don't use it….lol
First visit. To your site. You sure look too young to have grandchildren. gonna have to try the baked oatmeal. I'm new to blogging. Please check out my blog. https://fromthedepthsofmyheart.wordpress.com
Will be checking back.
Wow, Lorraine – this sounds wonderful!!! In the oven? Who would ever think that? This is one I will try.I thought I had some risotto here but the pantry says NO. I just got up and checked after reading this recipe…lol…that is just sad, isn't it? xo Diana
Keri On says
This looks delicious….and do-able!
Beautiful photos as always! I love risotto!