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Close-up shot of baked risotto served on a light wood board.

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 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main
  • 1 1/2 cups Arborio rice
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white grape juice
  • 6 cups chicken stock, heated
  • 1 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Combine rice, onion, garlic, and grape juice in a baking dish; pour heated chicken stock over.
  3. Cover tightly with foil and bake for 30 minutes.
  4. Stir in Parmesan, cream, and butter; bake uncovered for 15-20 minutes until creamy.
  5. Season with salt and pepper; garnish with parsley before serving.

Notes

Use freshly grated Parmesan for best flavor.