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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By LizzyRick
Lexington, KY
on May 23, 2012
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Added shallot and garlic. Fab!
By reltub52_880606
Overland Park, KS
on May 20, 2012
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We had this for dinner tonight & loved it. I followed some of the other postings and sauteed shallot & garlic; also browned the rice and added the wine, too. I also included mushrooms and asparagus, instead of peas. Mine took about 35-40 min. in the oven. And, because I was going to add 1/2# of bay scallops at the stirring stage, I used seafood stock. It all worked beautifully and I would not hesitate to do this again.
By madyk77
Winter Park, FL
on May 20, 2012
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family loved it!!
Read all 35 reviews