Easy Parmesan "Risotto"
- prep time10 min
- total time 60 min
- serves 4 - 6
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1 ½ cups Arborio rice
5 cups chicken stock, simmering preferably homemade, divided
1 cup freshly grated Parmesan cheese
½ cup dry white wine
3 Tbsp unsalted butter, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
1 cup frozen peas
1. Preheat the oven to 350ºF.
2. 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.