Ina Garten One-pot Oven Risotto

Ina Garten’s One-Pot Oven Risotto is made with shallots, asparagus, Arborio rice, chicken stock, saffron, white wine, Parmesan cheese, and butter. This delicious risotto recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 4 people.

This One-Pot Oven Risotto Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 1¼ cups thinly sliced shallots (2 large)
• 1 pound fresh asparagus, tough ends removed, cut diagonally in 1-inch lengths
• 1½ cups Arborio rice (10 ounces)
• 5 to 6 cups simmering chicken stock, preferably homemade (this page)
• ½ teaspoon saffron threads
• ½ cup dry white wine
• 1 cup freshly grated Italian Parmesan cheese, plus extra for serving
• 3 tablespoons unsalted butter, diced
• Kosher salt and freshly ground black pepper

How To Make One-pot Oven Risotto?

1. Preheat oven: Preheat the oven to 350°F (175°C).
2. Cook shallots and asparagus: In an 11-inch Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the shallots and cook for 2 minutes. Add the asparagus and cook for 5 minutes, stirring occasionally until al dente. Transfer to a bowl and set aside.
3. Prepare rice: In the same Dutch oven, add 1 tablespoon olive oil. Add the Arborio rice and stir to coat with oil.
4. Add broth and saffron: Pour in 4 cups (960ml) of chicken stock and the saffron threads, bring to a simmer, cover, and transfer to the oven. Bake for 35 minutes until the rice is tender and the liquid is absorbed.
5. Incorporate wine and seasoning: Remove from the oven, add the white wine, stirring well. Then add an additional cup (240ml) of chicken stock, Parmesan cheese, diced butter, 2½ teaspoons salt, and 1 teaspoon pepper.
6. Stir for creaminess: Stir vigorously with a wooden spoon for 2 to 3 minutes until the risotto is thick and creamy. Add more chicken stock if necessary to keep it creamy.
7. Combine and serve: Stir in the reserved asparagus and shallots. Serve hot with extra grated Parmesan.

Recipe Tips:

• Use Warm Chicken Stock: Always keep the chicken stock warm on the stovetop. Adding warm stock helps the rice cook evenly and keeps the risotto creamy.
• Stir Vigorously for Creaminess: After baking, stir the risotto vigorously when you add the cheese and butter. This helps release the rice starch, making it extra creamy.
• Add Extra Stock Gradually: If the risotto looks dry, add more stock a little at a time until you reach the perfect creamy texture. Avoid adding too much at once.
• Use Freshly Grated Parmesan: For the best flavor and texture, grate fresh Parmesan cheese rather than using pre-grated. It melts better and enhances the risotto’s creaminess.
• Season Last: Wait until the end to adjust salt and pepper, as Parmesan cheese adds saltiness. This will prevent the dish from becoming too salty.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover risotto cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the risotto to cool completely, then place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer the risotto to the fridge overnight before reheating.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 294
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 36mg
• Sodium: 1467mg
• Potassium: 170mg
• Total Carbohydrate: 27g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 13g

Try More Ina Garten Recipe:

• Ina Garten Overnight Mac & Cheese
• Ina Garten Mussels With Saffron Cream
• Ina Garten Steamed Basmati Rice
• Ina Garten Salmon Teriyaki & Broccolini