Aunt Susie's simple and delicious baked risotto, great as a main or as your vegetable/starch combo!
Yields1 ServingPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
1 1/2 cups arborio rice
5 cups HOT chicken stock
1 cup shaved parmesan
1/2 cup white wine
3TB butter, diced
freshly ground pepper
1 cup frozen peas
1
Preheat oven to 350 degrees
2
Defrost peas, either by gentle microwaving or by a temporary residence in the kitchen sink
3
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)
4
Remove from oven and add remaining stock and all of the other ingredients and stir 2-3 minutes until creamy
5
Fold in defrosted peas
6
Easy Peasy!
7
*Tip: I use 1/2 cup of the shaved parmesan, and then put the rest on the table as a garnish opportunity!
8
You can add sauteed mushrooms, asparagus, or cooked shrimp to this recipe.
Ingredients
1 1/2 cups arborio rice
5 cups HOT chicken stock
1 cup shaved parmesan
1/2 cup white wine
3TB butter, diced
freshly ground pepper
1 cup frozen peas
Directions
1
Preheat oven to 350 degrees
2
Defrost peas, either by gentle microwaving or by a temporary residence in the kitchen sink
3
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)
4
Remove from oven and add remaining stock and all of the other ingredients and stir 2-3 minutes until creamy
5
Fold in defrosted peas
6
Easy Peasy!
7
*Tip: I use 1/2 cup of the shaved parmesan, and then put the rest on the table as a garnish opportunity!
8
You can add sauteed mushrooms, asparagus, or cooked shrimp to this recipe.
AuthorHeatherLeighCategoryEntree, Side DishDifficultyIntermediate
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