Easy Parmesan "Risotto"

211 Ratings
Recipe courtesy ofIna Garten

Total: 1 hr Prep: 10 min Cook: 50 min

Yield: 4 to 6 servings

Level: Easy

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Ingredients

  • 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.

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211 Ratings

Anonymous
I cook quit a bit trying various recipes- I've stayed away from risotto because it is just to labor intensive for a quick weeknight dinner or a larger dinner party; BUT THIS IS EASY! I love this method! I did not make this exact risotto recipe- I made a lemon spinach risotto to pair with blackened sea scallops. I sautéd a small onion in olive oil on the stove in the cast iron dutch oven, using a pinch + of salt to bring out the onion juices, I ADDED THE WINE AT THIS POINT and cooked off the alcohol (important for those who found the wine overpowering. I added the chicken broth, juice of one half lemon and ground pepper, then the rice and brought to a boil then transferred to the oven. After 40 minutes I removed it, added the butter and fluffed with a fork. I added a bag of fresh washed baby spinach put the lid back on. It sat for 30 minutes while I made the scallops. The spinach cooked in the steam. I fluffed again. Salt is used sparingly. It was a bomb!!! I will never bake stove top risotto after this!!! Brilliant!! See All Reviews Post Review

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