Ina Garten’s Quick Risotto Recipe Solves a Trouble She Calls ‘Annoying’

Ina Garten has an quick risotto recipe that gets rid of a little something the Barefoot Contessa star phone calls “annoying.” Garten doesn’t want to squander her time with the arduous task of continually stirring her risotto, so she found a genius workaround she mentioned does the trick beautifully.

Ina Garten | Michael Bezjian/WireImage

Ina Garten’s parmesan risotto recipe is quick to make

Garten shown how to make the parmesan risotto recipe during an episode of her Barefoot Contessa cooking display and the method she makes use of couldn’t be much easier.

“You know when folks say they like to arrive dwelling and make risotto and stir it. They discover it comforting? I feel, ‘No they really don’t, it’s just bothersome!,” she shared.

Garten ongoing, “So I imagined, ‘I’m going to do this otherwise, I’m heading to see if I can make it in the oven.’ And you know what? It’s superb.”

For her risotto recipe, Garten brings together the Arborio rice and rooster inventory (retail store-acquired is fantastic!) in a pot which is then protected and baked in the oven. When the cooking time is up, she adds the elements that make risotto so delicious.


Similar: Ina Garten Stated She The moment Worried ‘This Is the Stupidest Detail I’ve Ever Performed,’ but Her Husband Jeffrey Experienced the Ideal Tips

Although there’s a reasonably prolonged bake time for the Barefoot Contessa uncomplicated parmesan risotto recipe, it doesn’t entail the frequent stirring that is commonly essential. If you are building this as a aspect dish, you will have time to put together other points when the risotto cooks.

It’s also hearty adequate to be a food in alone, so you can established the timer and stage away for a bit, returning to add just a number of elements. (You can locate the recipe on The Food Community internet site.)


  • 1 ½ cups Arborio rice
  • 5 cups simmering chicken inventory
  • 1 cup freshly grated parmesan cheese
  • ½ cup dry white wine
  • 3 tablespoons unsalted butter, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup frozen peas


Preheat the oven to 350 levels Fahrenheit.

Combine the rice and 4 cups of the hen inventory in a Dutch oven. Stir, go over, and bake the rice for 45 minutes. The liquid will be generally absorbed and the rice will be business when you bite it, which is known as “al dente.”

Just after eradicating the pan from the oven, add a cup of chicken stock, the parmesan cheese, white wine, and butter. At this level, there is some stirring involved.

Garten endorses 2 to 3 minutes of vigorous stirring until eventually the rice has thickened and is creamy. “What it does is provide out the starch,” she defined.

Add the frozen peas, salt, and pepper, then stir in excess of medium-lower heat until eventually the risotto is heated by. Garten notes that the risotto recipe can also be custom-made to your liking. “The fantastic news about this kind of risotto is you can truly place everything in it — if you want saffron or you want artichokes, just set it right into the standard blend.”

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