Simple, healthy and delicious creamy oven baked risotto loaded with Parmesan and peas makes a perfect side dish for family and special occasions.
Ingredients
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock preferably homemade, divided
- 1 cup Parmesan cheese freshly grated
- 1/2 cup dry white wine
- 3 teaspoons unsalted butter diced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cup peas
Servings:
Instructions
- Preheat the oven to 350°.
- Place the rice and 4 cups of the chicken stock in a Dutch oven, such as LeCreuset. 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.
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