Easy Parmesan "Risotto" by
Source: How Easy is That
Ina Garten's "Barefoot Contessa: How Easy Is That?" cookbook
While not technically a classic Italian risotto, this sure is easy. You have to make this to believe it.
Ingredients
1.5 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
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 two to three minutes, until the rice is thick and creamy.
Add the peas and stir until heated through. Serve hot
Check your risotto after 35 minutes, depending on your oven it might be ready; you want to leave it al dente before finishing up.
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 two to three minutes, until the rice is thick and creamy.
Add the peas and stir until heated through. Serve hot
Check your risotto after 35 minutes, depending on your oven it might be ready; you want to leave it al dente before finishing up.
Servings: 4