oven risotto
(1 RATING)
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.
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prep time
10 Min
cook time
50 Min
method
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yield
4-6 serving(s)
Ingredients
- 1 1/2 cups arborio rice
- 5 cups chicken stock
- 1 cup parmesan cheese
- 1/2 cup white wine, dry
- 3 tablespoons butter, room temperature
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup peas, frozen at room temp.
- ONE CUP VEGGIES OF ANY KIND, MIX AND MATCH
How To Make oven risotto
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Step 1Preheat 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
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Step 2Remove 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.
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Step 3Serve hot!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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