Are you wondering how to make risotto without having to constantly be stirring, then you should definitely try this method using a dutch oven!
Ina Garten’s recipe for risotto is the best risotto recipe I’ve ever made because it is cooked in a dutch oven and no stirring is involved like a time consuming regular risotto. I'm just a huge fan of her in general. I learned how to cook watching Food Network and love to try out her recipes. Her voice is so calm and soothing to listen to. Every now and then on this blog, I like to share Food Network chef recipes.
Can you cook risotto in a dutch oven?
If you do not own a dutch oven yet, you should, because you can cook so many recipes with them. A dutch oven is a cooking vessel that creates a lot of steam inside when placed in the oven. That is how the rice is cooked for this recipe without having to stir it.
Dutch ovens are great for making bolognese, dried beans, stews and soups, no-knead crusty artisan bread, and even bagels. I like to use a dutch oven during the boiling method part for cooking bagels prior to baking in an oven.
Here is the dutch oven I like to use (amazon link). Lodge 6QT Enamal Cast Iron
Ingredients List
Want to know why I used a certain ingredient or looking for substitutions? Check out this section.
Arborio Rice - This is the best type of rice to use for risotto and requires more liquid to cook with. Arborio rice is an Italian short-grain rice that is starchier than other rice. The only type of rice that should be used for risotto in my opinion.
Chicken Stock - Chicken stock helps to flavor the rice. If you are vegan or vegetarian use vegetable stock.
Parmesan Cheese - Parmigiano-Reggiano is a hard Italian cheese that is made from cow’s milk. It is simply named after the area at which it is made in Parma and Reggio Amelia.
How to make No Stir Risotto
- Preheat the oven to 350 degrees.
- Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
- Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
Other Ina Garten Recipes
Pasta with Pecorino and Pepper
Whole Wheat Peanut Butter Dog Biscuits
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
Recipe from Ina Garten
cals: 263 cal | fat: 6.77g | carbs: 40.85g | prot: 8.15g | fiber: 1.2
Print
Ina Garten | Easy Parmesan Risotto
- Prep Time: 2 min
- Cook Time: 45 min
- Total Time: 1 hr
- Yield: 6 to 8 1x
Ingredients
- 1 ½ cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 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 (I used frozen mixed veggies)
Instructions
- Preheat the oven to 350 degrees.
- Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
- Divide the rice into 8 equal portions, about ¾ cup per serving. This recipe makes a lot of risotto.
Notes
MyWW points: Blue: 7; Green: 7; Purple: 7
My WW Personal Points: 7 Click here to see in recipe builder (will have to log in)
- Category: Easy
- Method: Oven
- Cuisine: Italian
Keywords: no stir risotto
Jenna says
So basically you're accusing me of not making a recipe right based off the photo you saw? Sounds pretty lame to me.
Elizabeth says
That picture does not look like risotto. If you make risotto properly on a stove top, it only takes about 20-22 minutes as opposed to 45 in the oven here. And you can control the consistency, which is a critical aspect of this dish.
Joanna says
This turned out perfectly but it lacked flavor. Really bland. Maybe some lemon juice? An herb or two? Just something was missing. No bad, just not great.
★★★
Jenna says
I always use less salt as well! Thanks!
Dorothy says
Very good however I use 1/2 the salt I think it’s just a matter of taste.
★★★★★
Jenna says
Ina likes to add a lot of salt in her recipes. I always use half the salt.
Regina says
This was very, very salty. Maybe my broth plus the kosher salt wasn't good. The texture was good but overall the risotto was not. I might try the oven-cooking method again but without the salt.
★★
Alison Issler says
The only risotto recipe I use. The best!
★★★★★