Oven Risotto

Name: Oven Risotto
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4-6
Ingredients: 1 1/2 c arborio rice; 5 c chicken stock; 1 c parmesan cheese; 1/2 c white wine, dry; 3 Tbsp butter, room temperature; 2 tsp salt; 1 tsp pepper; 1 c peas, frozen at room temp.; ONE CUP VEGGIES OF ANY KIND, MIX AND MATCH

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By Dawn OKelley
@sunnid40

Saw this on TV years ago and it is an easy recipe for perfect risotto without stirring. Add anything you want to jazz it up.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

4-6

Prep:

10 Min

Cook:

50 Min

Ingredients

1 1/2 c

arborio rice
5 c

chicken stock
1 c

parmesan cheese
1/2 c

white wine, dry
3 Tbsp

butter, room temperature
2 tsp

salt
1 tsp

pepper
1 c

peas, frozen at room temp.
ONE CUP VEGGIES OF ANY KIND, MIX AND MATCH
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How to Make Oven Risotto

Step-by-Step

Preheat oven 350 degrees
Place rice and 4 cups chicken stock in dutch oven and cover. Reserve last cup of broth for later.
Bake 45 minutes to al dente, most of liquid absorbed
Remove from oven, add rest of chicken stock, parmesean cheese,win,butter,salt and pepper. Stir vigorously until thickened. About 5 minutes. Add your peas and stir until heated.
Serve hot!

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