Easy Parmesan Risotto
1 1/2 carborio rice
5 csimmering chicken broth
1 cfreshly grated parmesan
1/2 cdry white wine
3 Tbspunsalted butter, diced
2 tspkosher salt
1 tspfresh ground pepper
1 cfrozen peas
How to Make Easy Parmesan Risotto
- Place rice and 4 cups of broth in Dutch oven. Cover and bake 45 mins, until liquid is absorbed and rice is al dente.
- 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)
- Add peas and stir until heated through. Serve warm.