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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Place rice and 4 cups of broth in Dutch oven. Cover and bake 45 mins, until liquid is absorbed and rice is al dente.
2Remove 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)
3Add 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