Easy Parmesan Risotto

Sheryl Faulkner

By
@athestove

Don't let the word risotto scare you - this is made in the oven and is incredibly easy-maybe not a traditional risotto, but it's pretty close!If I'm not serving it with something lemony, then I like to add a splash of fresh lemon juice to the rice at the end. This came from Ina Garten, thru our local paper. I've made it countless times and it never disappoints.


Featured Pinch Tips Video

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 1/2 c
arborio rice
5 c
simmering chicken broth
1 c
freshly grated parmesan
1/2 c
dry white wine
3 Tbsp
unsalted butter, diced
2 tsp
kosher salt
1 tsp
fresh ground pepper
1 c
frozen peas

Directions Step-By-Step

1
Place rice and 4 cups of broth in Dutch oven. Cover and bake 45 mins, until liquid is absorbed and rice is al dente.
2
Remove from oven, add remaining 1 cup broth, parmesan, wine, butter, s&p and stir vigorously for 2-3 mins until the rice is thick and creamy.
(this is where I add fresh lemon juice, if desired)
3
Add peas and stir until heated through. Serve warm.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #Risotto