Parmesan Risotto
Total: 1 hr
Prep: 10 min
Cook: 50 min
Yield: 4 to 6 servings
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°F. Combine the rice and 4 cups of chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, then stir in the remaining cup of chicken stock, Parmesan, wine, butter, salt, and pepper. Stir vigorously for 2 to 3 minutes until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
Prep: 10 min
Cook: 50 min
Yield: 4 to 6 servings
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°F. Combine the rice and 4 cups of chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, then stir in the remaining cup of chicken stock, Parmesan, wine, butter, salt, and pepper. Stir vigorously for 2 to 3 minutes until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.