easy parmesan risotto
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.
prep time
15 Min
cook time
45 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 1/2 cups arborio rice
- 5 cups simmering chicken broth
- 1 cup freshly grated parmesan
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 cup frozen peas
How To Make easy parmesan risotto
-
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.
-
Step 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)
-
Step 3Add peas and stir until heated through. Serve warm.
- 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!
Discover More
Culture:
Italian
Category:
Rice Sides
Tag:
#Quick & Easy
Keyword:
#Risotto
Ingredient:
Rice/Grains
Method:
Bake
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