Easy Parmesan "Risotto"

Arborio rice

chicken

Parmesan cheese

dry white wine

unsalted butter, diced

salt

black pepper

peas

Easy Parmesan Risotto

EASY PARMESAN âRISOTTOâIna GartenBarefoot Contessa/Dare To Be DifferentFood NetworkArborio Rice, Chicken Stock, Parmesan Cheese, Dry White Wine, Unsalted Butter, Kosher Salt,Pepper, Frozen Peas

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.

This is a hit EVERY TIME!  I get very annoyed at recipe reviews where people give it 5 stars but change half the ingredients. The only variable that affects this recipe is the quality of the parmesan cheese.  I used a very good parmesan cheese from costo and grated it myself. The cheese is very important in this recipe as it is the star of the dish.  If you DO get really good cheese, wait to add any salt. When I get the good cheese, I add more fresh ground black pepper and only a 1/2 teaspoon of salt until I taste it. The parm I use has so much flavor, it would be too salty if I added the full 2 teaspoons.  Roasted or grilled shrimp is an excellent protein topper for this as is good ol' italian seasonsed chicken breasts. I cut them up in pieces at throw them on top of the risotto.  This is a go-to winner in my book.

I cook quit a bit trying various recipes- I've stayed away from risotto because it is just to labor intensive for a quick weeknight dinner or a larger dinner party; BUT THIS IS EASY! I love this method! I did not make this exact risotto recipe- I made a lemon spinach risotto to pair with blackened sea scallops. I sautéd a small onion in olive oil on the stove in the cast iron dutch oven, using a pinch + of salt to bring out the onion juices, I ADDED THE WINE AT THIS POINT and cooked off the alcohol (important for those who found the wine overpowering. I added the chicken broth, juice of one half lemon and ground pepper, then the rice and brought to a boil then transferred to the oven. After 40 minutes I removed it, added the butter and fluffed with a fork. I added a bag of fresh washed baby spinach put the lid back on. It sat for 30 minutes while I made the scallops. The spinach cooked in the steam. I fluffed again. Salt is used sparingly. It was a bomb!!! I will never bake stove top risotto after this!!! Brilliant!!

So so good!! I add pancetta and artichokes 

Totally easy but I would recommend cooking only 30 minutes as mine was a over aldente at 45 minutes.  And my oven doesn't typically cook fast.

Tried this today .  Usually like Ina's recipes.  This however was mushy and did not like the flavor.  Will not be a repeat.

If this sounds like something you'd like even a little, do yourself a favor and make it tonight. Seriously. It's one of those recipes that has the ability to change the way you cook, because risotto - which most people think of as too much trouble for anything but a special occasion (and even then, don't you usually have too many balls in the air to stir a pot of risotto constantly?) - suddenly enters the consideration set for an easy weeknight dinner. Plus, it's delicious. A few caveats: depending on the salt content of your stock, consider tasting before adding the 2 teaspoons of salt at the end. My end result didn't need it and was a tad too salty as a result. Also, next time, I'll let it sit in the Dutch oven for 20 minutes or more, with the lid on. A Dutch oven with the lid on keeps it plenty hot, and it's actually better when it's not piping hot but just a few degrees above lukewarm. I think the flavors marry better at that point as well. <br />

I have made this risotto many times and it turns out perfect every time plus you can switch up with other veggies. I added a bit of Meyers lemon olive oil in place of butter. 

I love this recipe, however it depends on what type of cook wear you’re using.  When I use my Staub, this only takes 25 minutes and the rice is perfect!  Best and easiest recipe ever!

Solid recipe...it was a tad rich for my taste, so I will cut back on the cheese next time.  I did sauté diced onion and mushrooms and added them with the peas.  Scrumptious!

Love this method! My risotto came out fantastic and limited amount of stirring required. Threw in some herbs, tomatoes, sautéed onion, and topped with browned sausage. The perfect base you can customize to your taste

https://www.foodnetwork.com/videos/easy-oven-parmesan-risotto-0225489

Ina's Easy Oven Parmesan 'Risotto' saves time without compromising taste.

easy parmesan "risotto"

Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 1 hours

Servings: 5

Cost: $6.94 /serving

Author : Ina Garten

Ingredients

Instructions

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