I would never have thought that risotto could be this easy. I’ve stood patiently in front of the stove, stirring religiously, after each half cup addition of stock, but this recipe from Ina Garten’s new cookbook How Easy Is That? takes all that away and still delivers a wonderful “risotto.” Creamy and perfectly cooked, this is a great dinner along with roasted green beans and a big salad. I’ve made a few adaptations for ease, but this is a time-saving masterpiece. And for a crowd, it doubles well.
Active time: 10 minutes
Total time: 55 minutes
1 1/2 c. Arborio rice
6 c. simmering chicken stock, divided (or vegetable stock if you want it vegetarian)
3/4 c. grated Parmesan cheese (optional)*
1 T olive or grapeseed oil
2 tsp. salt and pepper to taste
- Preheat oven to 350 degrees.
- Place rice and 4 cups of the chicken stock in a Dutch oven.
- Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
- Remove from oven, add the remaining chicken stock, Parmesan, olive oil and salt and pepper and stir vigorously for two to three minutes, until the rice is thick and creamy. Serve immediately.
*If you omit the dairy, I would add a bit more salt and an sausage, cut up, along with freshly chopped scallions to give this dish an extra bit of flavor and color.