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easy parmesan risotto

(1 rating)
athestove avatar
Recipe by
Sheryl Faulkner
@athestove
Beaverton, OR

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.

►
(1 rating)
yield 4 -6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For easy parmesan risotto

  • 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

How To Make easy parmesan risotto

  • 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.
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