We Made Ina Garten’s Easy Risotto, and It’s Really As Simple As She Says

Risotto has a reputation: a reputation for being delicious but also a bit slow and fussy. You have to stand over the hot stovetop, slowly stirring in warm broth as the arborio rice slowly releases its starches. While the results are always worth the effort, one can’t help but wish there was an easier way to make rich and creamy Parmesan risotto.

Well, leave it to Barefoot Contessa, because this Ina Garten risotto recipe could not be simpler!

No warming of broth or stock or stirring is required. This simple risotto comes together almost entirely in the oven and is essentially hands-free. It’s a risotto that sounds almost too good to be true, so let’s see if the result is as magical as the recipe sounds.

Want more Barefoot Contessa? Don’t miss this collection of Ina’s favorite foods to cook and eat.

How to Make Ina Garten’s Easy Risotto

This Easy Parmesan Risotto makes 4 to 6 servings.

Ingredients

Lauren Habermehl for Taste of Home

• 1-1/2 cups arborio rice
• 5 cups simmering chicken stock, preferably homemade chicken stock, 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

Directions

Step 1: Combine ingredients in a Dutch oven

Lauren Habermehl for Taste of Home

Preheat the oven to 350°F.

Combine the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, or until most of the liquid is absorbed, and the rice is al dente. Remove promptly and uncover.

Step 2: Stir until it’s rich and creamy

Lauren Habermehl for Taste of Home

Next, pour in the remaining 1 cup of chicken stock and white wine along with the Parmesan, peas, butter, salt and pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot. Enjoy!

Here’s What I Thought

Lauren Habermehl for Taste of Home

This isn’t regular risotto, it’s magic risotto! All of our skepticism vanished after one bite of this Dutch oven risotto. In fact, we may be permanent converts for cooking risotto in the oven rather than slowly on the stovetop. This hands-free version from Ina is a total dream.

Perfectly tender and rich, this Ina Garten risotto is as delicious as any other creamy risotto recipes. We especially enjoyed the generous amount of black pepper in her recipe and suggest splurging on some good white wine and Parmigiano Reggiano to really make the flavors of this dish shine.

Next: Make a hearty Italian meal with this speedy recipe for the yummiest lasagna you can make: Giada de Laurentiis’s crispy sheet pan lasagna. And in case you have some extra time in hand, you must try Trisha Yearwood’s cowboy lasagna, it is worth it!