Easy Parmesan "Risotto"
The preparation for this parmesan risotto is nearly effortless. The trick is to cook the Arborio rice with chicken stock in a Dutch oven. This method of long, slow cooking, eliminates the need for constant stirring, which you'll find with most stovetop risotto recipes.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 526
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 526
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
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
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
