Easy Parmesan "Risotto" | Recipes

Easy Parmesan "Risotto" from Barefoot Contessa. Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

📝 Ingredients

• 1 1/2 cups Arborio rice

👨‍🍳 Instructions

1. 1Preheat the oven to 350 degrees.
2. 2Place the rice and 4 cups of the chicken stock in a Dutch
3. 3oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the
4. 4liquid is absorbed and the rice is al dente. Remove from the oven, add the
5. 5remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper,
6. 6and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add
7. 7the peas and stir until heated through. Serve hot.