Years ago, Ina Garten shared her twist on baked parmesan risotto. We’ve been using her simple method of making this side dish at our house since.
If you’ve ever stood over the stove, stirring risotto for what feels like forever, you’ll love this shortcut. A creamy oven-baked risotto inspired by Ina Garten’s easy method. It’s made without the constant stirring required by traditional risotto recipes. But still gives you all the flavor and texture you’d expect in a comforting creamy risotto.
This version bakes in a large Dutch oven or ovenproof pan, with a few simple ingredients like Arborio rice, hot chicken stock (or vegetable broth if you’re making a vegetarian main course), parmesan cheese, and green peas. It’s an ideal side dish or a hearty main dish when topped with sautéed veggies or a fried egg.
Why You’ll Love This Oven-Baked Risotto Recipe
- Easy to customize with seasonal add-ins
- No need for constant stirring at the stovetop
- Uses simple ingredients you probably have on hand
- Creamy texture without heavy cream
Easy Baked Parmesan Risotto Using Ina Garten’s Twist
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Kitchen Essentials
Ingredients
- 1 ½ Cups Arborio Rice uncooked
- 5 Cups Hot Chicken Stock or veggie broth, divided
- 1 Cup Parmesan Cheese freshly grated
- 1/2 Cup Dry White Wine
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Black Pepper freshly ground
- 3 Tablespoons Unsalted Butter
- 1 Cup Peas frozen
Instructions
- Preheat your oven to 350 degrees F. Place the rack in the center position.
- In a large Dutch oven pour in 4 cups of hot stock (or hot water and bouillon if you’re out of broth). Add the 1 ½ cups of rice.1 ½ Cups Arborio Rice, 5 Cups Hot Chicken Stock
- Bake it. Cover the pot tightly with a lid or foil. Bake in the preheated oven for 45 minutes. The rice will be tender but al dente, and there may still be some liquid—that’s okay!
- Stir in the finishers. Remove the pot from the oven. Add the remaining cup of chicken stock, Parmesan cheese, white wine, unsalted butter, salt, and pepper.1 Cup Parmesan Cheese, 1/2 Cup Dry White Wine, 2 Teaspoons Kosher Salt, 1 Teaspoon Black Pepper, 3 Tablespoons Unsalted Butter
- Stir vigorously with a wooden spoon for 2–3 minutes until the risotto becomes thick and creamy. Add additional broth if you’d like a loose texture.
- Finally, add the peas and stir until just heated through.1 Cup Peas
- Serve this delicious side dish hot.
Your Own Private Notes
Nutrition
Easy Risotto Add-Ins and Variations
This base recipe is incredibly versatile:
- Mushroom risotto. Stir in sautéed baby bella mushrooms and top with bread crumbs for crunch.
- Green risotto. Fold in ⅓ bunch of chopped collard greens, swiss chard, or baby spinach.
- Spring risotto. Add extra asparagus sauteed for a fresh, vibrant version.
- Dinner upgrade. Top with crispy tofu slices, roast chickens, or even hardboiled eggs for extra protein.
🧊 Baked Parmesan Risotto Storage Tips
Leftovers can be stored in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of warm broth or cold water to restore the creamy texture.
💡 Pro Tips
- If your risotto seems too thick, stir in a bit of hot stock or white wine to loosen it up.
- Want creamier risotto? Use a bit of extra butter or stir in a spoonful of mascarpone.
- Don’t skip the lemon juice — it brightens the dish and balances the richness.
👨🍳 Is Baked Risotto the Same as Traditional Risotto?
Not quite. Traditional risotto recipes require stirring over medium heat the whole time to release the rice’s starch. This easy baked risotto skips the high heat and effort for a more hands-off approach — no hovering with a wooden spoon needed.
It’s the perfect option for first-time risotto makers or anyone juggling multiple dishes during a busy weeknight.
Options to using Arborio Rice
While Arborio rice is the gold standard for risotto because of its high starch content, there are a few alternative rice options. Especially if you’re flexible on texture and creaminess.
Here’s a quick breakdown of what works and what to avoid:
- Carnaroli Rice
- Often preferred by chefs over Arborio for its ability to stay al dente while still producing a creamy risotto.
- Great for baked versions, too.
- Vialone Nano Rice
- Smaller grain, super creamy texture.
- Traditional in some Italian risotto recipes — great for mushroom or seafood risottos.
- Sushi Rice (short-grain)
- High in starch and works surprisingly well as a risotto substitute in a pinch.
- You may need to adjust liquid amounts and keep an eye on the texture.
- Pudding Rice / Short-Grain Rice
- Similar to Arborio, can work if you’re aiming for that creamy risotto feel.
- Often available in bulk at grocery stores or bulk stores.
⚠️ Not Recommended for Risotto:
- Long-grain rice (e.g., Jasmine or Basmati)
- Low starch content, cooks fluffy—not creamy.
- Will result in a very different dish with no risotto-like consistency.
- Brown rice
- Much longer cooking time and won’t give you that starchy, creamy texture.
- Can be used, but it becomes more of a baked rice casserole than true risotto.
💡 Tip for Substitutes:
When using a substitute, be prepared to tweak:
- Liquid amounts
- Cooking time
- Stirring or finishing steps (you might need to stir a bit more at the end to achieve that classic risotto creaminess)
Best White Wines for Risotto
- Pinot Grigio
- Light and crisp with subtle citrus and apple notes.
- A go-to classic for risotto and a safe crowd-pleaser.
- Sauvignon Blanc
- Zesty and aromatic, with notes of lime and green herbs.
- Pairs especially well with vegetable risottos (like spinach, peas, or asparagus).
- Chardonnay (unoaked only)
- Buttery versions can be too rich, so go for unoaked for a cleaner taste.
- Adds body and balance without overwhelming the dish.
- Dry Vermouth
- Not a wine exactly, but a great pantry-friendly substitute.
- Has a bright, herbal note and a long shelf life once opened.
🚫 Wines to Avoid:
- Sweet wines (like Riesling or Moscato): Too sugary for savory dishes.
- Oaked Chardonnay: The buttery or woody flavors can clash with the delicate risotto base.
✅ Tips:
- If you enjoy drinking the wine, it’s probably a good choice for cooking.
- Don’t break the bank! A $10–15 bottle is perfect.
- Avoid “cooking wine” sold in the condiment aisle—it’s often salty and low quality.
Whether you’re making this easy baked Parmesan risotto as a comforting side dish or a satisfying vegetarian main course, it’s a flavorful twist on the traditional risotto recipes—with none of the constant stirring.
With just a few simple ingredients, a casserole dish, and a bit of oven time, you’ll have a creamy risotto that feels gourmet with minimal effort.
My family loved this!