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Close-up of a creamy baked risotto on a light grey plate, showcasing its texture.

Ina Garten Baked Risotto Recipe

A creamy baked risotto with Parmesan and fresh parsley, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Arborio rice
  • 4 cups chicken stock
  • 1 cup dry white grape juice
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil and butter, sauté onion and garlic until translucent.
  3. Add rice, cook 1-2 minutes, then pour in grape juice and cook until absorbed.
  4. Add chicken stock, season with salt and pepper, then cover and bake 25-30 minutes.
  5. Stir in Parmesan, garnish with parsley, and serve.

Notes

Use freshly grated Parmesan for best flavor.