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Easy Parmesan "Risotto" Recipe

Easy Parmesan "Risotto"

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Average Rating:

Total Reviews: 83

Showing 61-70 of 83

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  • on March 13, 2012

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    I just made this but added sauteed mushrooms and onions along with the peas. It was delicious. My husband that this recipe rocked. I'll definitely pass this on to my risotto lover friends. It was so easy.

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  • on March 13, 2012

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    Ina you did it again! I love Risotto but don't always have the time to prepare it in the traditional way. This recipe satisfies both my craving and schedule. I followed the recipe as Ina prepared it and dinner was a breeze! My only substitute was pearl onions for the peas. I microwaved them slightly since they are larger than peas and I wanted them to be heated all the way through. Next time I'll try with peas or maybe both! Otherwise this recipe was right on the mark and delivered on a parmesean and creamy Risotto! Thanks Ina!

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  • on March 11, 2012

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    I just thought this was not good at all I have made different risottoes and have eaten other parmesan risotto and in this one the wine taste is overpowering and the other aspects are bland so this is a no for me.

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  • on March 06, 2012

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    I also started the recipe by sauteeing onions first and then coating the rice with with oil. Then I followed the rest of the recipe. I thought it would be too salty but it was just right. Very good and will be my new way until it gets too hot outside. Tip: Use and oven proof non-stick pot, the parmesean can be a real sticky mess!

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  • on March 04, 2012

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    I followed the recipe exactly with the exception of cutting back the salt a little bit. I used homemade chicken stock and just found it to be very bland. Mine was also cooked in 30 minutes.

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  • on March 04, 2012

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    It seemed a sacrilege to not stir risotto on stovetop, but I was getting over a sickness and had to cut corners for dinner. I did however compromise by starting the risotto the same way 'real' risotto should--add oil to pot, saute some chopped onion/shallot, add rice and coat with oil. Add wine and cook down. THen I added the broth and popped in oven. That way when I took it out, the wine was already in it, I just added broth, butter and parm. I omitted the peas. I'd make it again this same way. It worked very nicely in the oven and it warmed up the house on a cold, damp day too. It took only 30 mins in oven though.

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  • on March 03, 2012

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    Easier and more wonderful than you can even imagine! I am NOT the chef in this household but this is a go to meal for me. I add to this recipe 1 Cup frozen corn and either shrimp or chicken and I have a one pot meal that I didn't have to slave over a hot stove to make!

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  • on March 01, 2012

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    Wow, was this easy. I mean sooooo easy. What a great and impressive side dish for family or company. I am not sure if the wine was an addition I liked so much, but it could easily omitted and replaced with stock. Also, as a general rule with Ina, I halved the salt to start, and it was plenty. I loved everything else about it, it is going straight to the recipe box!

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  • on February 29, 2012

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    I made it last night after watching her make it yesterday. It was perfect and I wouldn't change anything. Just the right amount of seasoning. I served it with a port tenderloin. Super easy dinner. Thank you Ina!

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  • on February 27, 2012

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    What a great way to make Risotto! Tried a couple of recipes, but this is the easiest. Creamy and lots of flavor! Using the oven leaves time to cook the rest of the meal. Perfectly cooked, and a lot less stirring! Thanks again Ina!
    PS hate peas, used asparagus instead, YUM!

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