Easy parmesan risotto
Recipe by Courtney Glantz
1.5 cups Arborio rice
5 cups simmering chicken stock, divided
1 cup freshly grated parmesan cheese
½ cup dry white wine (use the bottle you plan on serving it with!)
3 TBS unsalted cold butter, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
1 cup frozen peas
1. Preheat the oven to 350 degrees.
2. Place the rice and 4 cups of the simmering stock in a Dutch Oven. 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 stock, parmesan, wine, butter, salt & pepper, and stir vigorously for 2-3 minutes, until the rice is thick and creamy.
4. Add the peas and stir until heated through. Serve hot.
side dishes February 12, 2016 19:30
Author a-life-from-scratch.com
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