I love this Ina recipe ~ easy and tasty.
One of the reasons I love her.
how easy is that?
excerpt from Ina’s book:
While not technically a classic Italian risotto, this sure is easy. I found the process for this recipe in a book by Donna Hay, the wonderful cookbook writer from Australia. I make it with my homemade chicken stock, lots of freshly grated Parmesan, and frozen peas. Risotto in the oven? You have to make this to believe it!
Easy Parmesan “Risotto”
· 1.5 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 two to three minutes, until the rice is thick and creamy.
Add the peas and stir until heated through. Serve hot.