Easy Parmesan "Risotto"
- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 433
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 38 mg
- Sodium
- 754 mg
- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 433
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 38 mg
- Sodium
- 754 mg
Ingredients
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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Recipe Review Highlights
This recipe is highly praised for its simplicity and deliciousness. Many people noted that it produces a creamy and flavorful risotto with minimal effort, making it a perfect alternative to the traditional, more labor-intensive method.
People often substituted ingredients to suit their taste or dietary needs. Common substitutions included using different types of stock (such as vegetable or low-sodium chicken), omitting or reducing salt due to the saltiness of the cheese, and adding various vegetables like mushrooms, asparagus, or corn instead of peas.
This recipe is versatile and has been used for various occasions, from weeknight dinners to dinner parties. Many people appreciated its ease and made it a regular part of their meal rotation.
