Susie’s Easy Peasy Baked Risotto
AuthorHeatherLeighCategoryEntree, Side DishDifficultyIntermediateAunt Susie's simple and delicious baked risotto, great as a main or as your vegetable/starch combo!
Preheat oven to 350 degrees
Defrost peas, either by gentle microwaving or by a temporary residence in the kitchen sink
Stir rice and 4 cups hot stock in a dutch oven, cover with a tight-fitting lid and bake in preheated oven until almost all stock is absorbed and rice is al dente, roughly 40 minutes (or longer if you have a cooler oven)
Remove from oven and add remaining stock and all of the other ingredients and stir 2-3 minutes until creamy
Fold in defrosted peas
Easy Peasy!
*Tip: I use 1/2 cup of the shaved parmesan, and then put the rest on the table as a garnish opportunity!
You can add sauteed mushrooms, asparagus, or cooked shrimp to this recipe.
Ingredients
Directions
Preheat oven to 350 degrees
Defrost peas, either by gentle microwaving or by a temporary residence in the kitchen sink
Stir rice and 4 cups hot stock in a dutch oven, cover with a tight-fitting lid and bake in preheated oven until almost all stock is absorbed and rice is al dente, roughly 40 minutes (or longer if you have a cooler oven)
Remove from oven and add remaining stock and all of the other ingredients and stir 2-3 minutes until creamy
Fold in defrosted peas
Easy Peasy!
*Tip: I use 1/2 cup of the shaved parmesan, and then put the rest on the table as a garnish opportunity!
You can add sauteed mushrooms, asparagus, or cooked shrimp to this recipe.
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