Easy Parmesan "Risotto" in the Oven
Ina's Easy Oven Parmesan 'Risotto' saves time without compromising taste. Thank you, Barefoot Contessa.
- Preparation Time10 mins
- Cooking Time50 mins
- Serves4
- DifficultyEasy
1 1/2 cups Arborio rice
5 cups simmering chicken stock
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
1. Preheat the oven to 175°C degrees.
2. 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.
3. 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.
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