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easy parmesan risotto

(1 rating)
athestove avatar
Recipe by
Sheryl Faulkner
@athestove
Beaverton, OR

Don't let the word risotto scare you - this is made in the oven and is incredibly easy-maybe not a traditional risotto, but it's pretty close!If I'm not serving it with something lemony, then I like to add a splash of fresh lemon juice to the rice at the end. This came from Ina Garten, thru our local paper. I've made it countless times and it never disappoints.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For easy parmesan risotto

  • 1 1/2 c
    arborio rice
  • 5 c
    simmering chicken broth
  • 1 c
    freshly grated parmesan
  • 1/2 c
    dry white wine
  • 3 Tbsp
    unsalted butter, diced
  • 2 tsp
    kosher salt
  • 1 tsp
    fresh ground pepper
  • 1 c
    frozen peas

How To Make easy parmesan risotto

  • 1
    Place rice and 4 cups of broth in Dutch oven. Cover and bake 45 mins, until liquid is absorbed and rice is al dente.
  • 2
    Remove from oven, add remaining 1 cup broth, parmesan, wine, butter, s&p and stir vigorously for 2-3 mins until the rice is thick and creamy. (this is where I add fresh lemon juice, if desired)
  • 3
    Add peas and stir until heated through. Serve warm.
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