Total:
1 hr
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Eggplant Parmesan

Recipe courtesy of Tyler Florence

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Chicken Parmesan

Recipe courtesy of Food Network Kitchen

Mushroom Risotto

Recipe courtesy of Tyler Florence

Easy Baked Beans

Recipe courtesy of Trisha Yearwood

Chicken Parmesan

Recipe courtesy of Bobby Flay

Parmesan Kale Chips

Recipe courtesy of Ina Garten

Chicken Parmesan

Recipe courtesy of Ellie Krieger

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking