Photo: Easy Parmesan "Risotto" Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 79 reviews
By mabewatts
Rockford, IL
on May 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This risotto was so delicious and I couldn't believe it turned perfect. Love it and I followed some of the reviews what they added. Thanks Ina.
By rcolern
Apopka, FL
on May 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
LOVED this dish! I sauteed 1/2 a sweet onion in butter (a little more than the recipe called for and added the onion to the pot along with the wine before putting it in the oven. I didn't use quite as much salt as the recipe called for. Other than that, I followed the recipe (which I normally do not do. It turned out great! This will be a go to side dish for me and it was so easy.
By vhinds_8811260
Niagara on the ...
on April 23, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great alternative to traditional risotto, which is tedious to make. However, it does benefit from some tweaking. If you add the wine at the end the risotto tastes too much of alcohol. I take it out of the oven 5 or 6 mins before it's done and add the wine and last cup of stock, then finish it in the oven so the alcohol in the wine cooks off.
Read all 79 reviews