Oh So Easy Parmesan Risotto

I love to make Risotto, but the time it takes to make it on the stove is a bit much. Heating up the stock to gradually add it to the rice and then the constant stirring that takes away from the rest of the dinner preparation. So my cooking idol Ina Garten has a recipe that is sooo easy! We had this the other night minus the frozen peas. Not because we don’t like them, just because we didn’t have any. Another option to add to this recipe might be julienned sun dried tomatoes.


1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas


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. From stovetop to table in about 1 hour.

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