Here is another great recipe from Ina Garten. This risotto is crazy easy to prepare! All you do is toss the ingredients together in a pot and bake it all in the oven. This awesome recipe comes from her Barefoot Contessa: how easy is that? cookbook. If you ever made risotto the traditional way, you will be amazed at how easy this risotto is to make! I love this recipe for so many reasons. For one, it is delicious. Two - it frees up your time, so you can focus on the main meal. This dish goes wonderfully with the scallops Provençal from an earlier post, but feel free to add it to any main meal. Give this parmesan risotto a try, and let me know what you think of this wonderful side dish.
1 1/2 cups Arborio rice
5 cups simmering chicken stock, 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 F.
Place the rice and 4 cups of the chicken stock in a Dutch oven (6 quart heavy pot), such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente (cooked so as still to be firm when bitten). Remove from the oven, and add the remaining cup of chicken stock, the 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.
(edited by Anna Weicht)