Easy Parmesan Risotto

Sheryl Faulkner


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 vote

15 Min
45 Min


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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


  • 1Place rice and 4 cups of broth in Dutch oven. Cover and bake 45 mins, until liquid is absorbed and rice is al dente.
  • 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)
  • 3Add peas and stir until heated through. Serve warm.

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About Easy Parmesan Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #Risotto

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