Easy Parmesan "Risotto"
The preparation for this parmesan risotto is nearly effortless. The trick is to cook the Arborio rice and chicken stock in a Dutch oven. They're well suited for long, slow cooking, eliminating the need for constant stirring, which you'll find with most stove top risotto recipes.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 cup | 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 |
Directions:
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.
Source: foodnetwork.com
