This easy, creamy Parmesan risotto by Ina Garten is the perfect quick and comforting meal for any day. Made with simple pantry staples like Arborio rice, Parmesan, and frozen peas, it’s both versatile and delicious. No constant stirring required—just bake, stir, and enjoy a warm, flavorful dish that feels fancy but is so simple to make!
Recipe Ingredients:
- 1½ c Arborio rice
- 5 c simmering chicken stock, preferably homemade, divided
- 1 c freshly grated Parmesan cheese
- ½ c dry white wine
- 3 tbsp unsalted butter, diced
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 c frozen peas
How To Make Easy Parmesan “Risotto”?
- Preheat the oven: Preheat to 350°F / 180°C.
- Combine rice and stock: In a Dutch oven (such as Le Creuset), add the rice and 4 cups / 960ml of chicken stock. Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente.
- Stir in remaining ingredients: Remove from the oven and stir in the remaining 1 cup / 240ml of chicken stock, Parmesan cheese, white wine, butter, salt, and pepper. Stir vigorously for 2–3 minutes until the risotto is thick and creamy.
- Add peas and serve: Stir in the frozen peas until heated through. Serve immediately while hot.
Recipe Tips:
- Use Hot Stock: Always keep the chicken stock simmering. Adding cold stock can shock the rice and slow down the cooking process.
- Choose the Right Dish: A Dutch oven is ideal for baking risotto because it holds heat evenly, ensuring the rice cooks perfectly.
- Don’t Skip Stirring: After baking, stir vigorously when adding the final ingredients to release the starch and make the risotto creamy.
- Grate Parmesan Fresh: Freshly grated Parmesan melts better and gives the dish a richer flavor compared to pre-shredded cheese.
- Add Peas Last: Stir in frozen peas at the end to keep them vibrant and tender without overcooking.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover risotto cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Reheat: Transfer the risotto to a microwave-safe bowl, add a splash of chicken stock, cover, and heat on medium power in 1-minute intervals, stirring in between, until hot.
Nutrition Facts
- Calories: 547
- Total Fat: 16.78g
- Saturated Fat: 9.8g
- Cholesterol: 44.9mg
- Sodium: 1,510.46mg
- Potassium: 113.56mg
- Total Carbohydrate: 68.16g
- Dietary Fiber: 2.71g
- Sugars: 2.22g
- Protein: 17.55g
Check out More Recipes:
Ina Garten Easy Parmesan “Risotto”
Description
This easy, creamy Parmesan risotto by Ina Garten is the perfect quick and comforting meal for any day. Made with simple pantry staples like Arborio rice, Parmesan, and frozen peas, it’s both versatile and delicious. No constant stirring required—just bake, stir, and enjoy a warm, flavorful dish that feels fancy but is so simple to make!
Ingredients
Instructions
- Preheat the oven: Preheat to 350°F / 180°C.
- Combine rice and stock: In a Dutch oven (such as Le Creuset), add the rice and 4 cups / 960ml of chicken stock. Cover and bake for 45 minutes until most of the liquid is absorbed and the rice is al dente.
- Stir in remaining ingredients: Remove from the oven and stir in the remaining 1 cup / 240ml of chicken stock, Parmesan cheese, white wine, butter, salt, and pepper. Stir vigorously for 2–3 minutes until the risotto is thick and creamy.
- Add peas and serve: Stir in the frozen peas until heated through. Serve immediately while hot.
Notes
- Use Hot Stock: Always keep the chicken stock simmering. Adding cold stock can shock the rice and slow down the cooking process.
- Choose the Right Dish: A Dutch oven is ideal for baking risotto because it holds heat evenly, ensuring the rice cooks perfectly.
- Don’t Skip Stirring: After baking, stir vigorously when adding the final ingredients to release the starch and make the risotto creamy.
- Grate Parmesan Fresh: Freshly grated Parmesan melts better and gives the dish a richer flavor compared to pre-shredded cheese.
- Add Peas Last: Stir in frozen peas at the end to keep them vibrant and tender without overcooking.
Ina Garten Easy Parmesan “Risotto”