Easy Baked Parmesan Risotto Using Ina Garten's Twist

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.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American, Italian

Keyword: easy side dish, holiday side dish, rice recipe, steak side dish

Servings: Servings

Calories: 605kcal

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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.