Ina Garten One-Pot Oven Risotto

Ina Garten one-pot oven risotto skips the 30 minutes of constant stirring. She tosses Arborio rice with saffron and chicken stock into a Dutch oven at 350 degrees for 35 hands-off minutes. Asparagus and Parmesan finish this easy family dinner.

Stir the wine and extra stock in vigorously after baking, because that step pulls starch from the rice. Two to three minutes of hard stirring at the end is what gives you a creamy risotto.

Source: Go-To Dinners (2022)

Ina Garten One-Pot Oven Risotto

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

615

kcal

A no-stir risotto that bakes in the oven with saffron-infused chicken stock. Finished with a vigorous stir of wine, butter, and Parmesan for a rich, creamy texture.

Ingredients

• Good olive oil
  

• 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
  

• 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

Directions

• Preheat the oven: Preheat the oven to 350 degrees.
• Cook the vegetables: In a medium (11-inch) Dutch oven, such as Le Creuset, heat 2 tablespoons 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.
• Bake the rice: In the same Dutch oven, heat one additional tablespoon olive oil. Add the rice and stir to coat the rice with oil. Add 4 cups of the chicken stock and the saffron, bring to a simmer, and cover. Transfer to the oven and bake for 35 minutes, until the rice is tender and the liquid is absorbed.
• Finish and serve: Remove from the oven and add the white wine, stirring well until incorporated, then add one more cup of chicken stock, the Parmesan, butter, 2½ teaspoons salt, and 1 teaspoon pepper. Stir vigorously with a wooden spoon for 2 to 3 minutes, until the risotto is thick and creamy, adding more chicken stock, if necessary, to keep the risotto very creamy. Stir in the asparagus-and-shallot mixture and serve hot sprinkled with extra grated Parmesan.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, OXO 4-sided box grater, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different vegetable instead of asparagus?

Yes. Broccolini, broccoli, snow peas, and snap peas all work well here. Cook them the same way as the asparagus in step 2. You can also skip the precooking and stir in frozen peas right before serving.

How do I reheat leftover oven risotto?

Add a splash of white wine to each bowl and microwave until hot. The wine loosens the rice back up so it tastes freshly made. Sprinkle fresh Parmesan on top before serving.

Can I make this risotto ahead of time?

You can prep the asparagus and shallots earlier in the day and store them in the fridge. The risotto itself is best served right out of the oven, since it thickens as it sits. Reheat in individual portions with a splash of wine for the best texture.

Do I need a specific Dutch oven for this recipe?

An 11-inch round Dutch oven like a Le Creuset works best. The wide shape gives the rice enough room to cook evenly. A smaller pot crowds the rice and can lead to uneven cooking or a gummy texture.

My risotto came out too thick. What went wrong?

You probably needed more chicken stock in the final step. Keep an extra cup warm and ready to go. Add it in splashes while stirring vigorously until the risotto reaches a loose, creamy consistency.