Easy Parmesan "Risotto"

Name: Easy Parmesan "Risotto"
Prep time: 10 min
Cook time: 50 min
Total time: 1 min
Ingredients: 1 1/2 cups Arborio rice; 5 cups simmering chicken stock, preferably homemade, divided; 1 cup freshly grated Parmesan cheese; 1/2 cup dry white wine; 3 tablespoons unsalted butter, diced; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 cup frozen peas

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 1 hours

Servings: 5

Cost: $6.94 /serving

Author : Ina Garten

side dish risotto recipes

Ingredients

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1 1/2 cups Arborio rice5 cups simmering chicken stock, preferably homemade, divided1 cup freshly grated Parmesan cheese1/2 cup dry white wine3 tablespoons unsalted butter, diced2 teaspoons kosher salt1 teaspoon freshly ground black pepper1 cup frozen peas

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Instructions

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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.