Easy Baked Parmesan Risotto
I know it has been a LONG time since I posted anything, but this recipe was so easy and so good that I just had to post it. It's from Ina Garten.
1 1/2 cups Arborio rice
5 cups simmering chicken stock
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 T unsalted butter, diced
2 t kosher salt
1 t freshly ground black pepper
1 cup frozen peas (I left them out)
Preheat the oven to 350 degrees. Place the rice and 4 cups of the stock in a Dutch oven, such as a Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. (Note: my rice was a little over done after 45 minutes). Remove from the oven, add the remaining cup of chicken stock, the cheese, wine, butter, salt and pepper, and stir vigorously for two to three minutes until the rice is thick and creamy. Serve hot.
As Ina says, how easy is that?
I know it has been a LONG time since I posted anything, but this recipe was so easy and so good that I just had to post it. It's from Ina Garten.
1 1/2 cups Arborio rice
5 cups simmering chicken stock
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 T unsalted butter, diced
2 t kosher salt
1 t freshly ground black pepper
1 cup frozen peas (I left them out)
Preheat the oven to 350 degrees. Place the rice and 4 cups of the stock in a Dutch oven, such as a Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. (Note: my rice was a little over done after 45 minutes). Remove from the oven, add the remaining cup of chicken stock, the cheese, wine, butter, salt and pepper, and stir vigorously for two to three minutes until the rice is thick and creamy. Serve hot.
As Ina says, how easy is that?
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