Easy Parmesan Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups Arborio rice5 cups simmering chicken stock, homemade is better, divided1 cup freshly grated parmesan cheese1/2 cup dry white wine3 Tbs unsalted butter, diced2 tsp kosher salt1 tsp freshly ground black pepper1 cup frozen peas
Preheat the oven to 350 degrees
Place the rice and 4 cups of chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. 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.
Number of Servings: 12
Recipe submitted by SparkPeople user CHEFSOPHIE.
Place the rice and 4 cups of chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. 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.
Number of Servings: 12
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 377.6
- Total Fat: 24.5 g
- Cholesterol: 65.4 mg
- Sodium: 930.1 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 0.8 g
- Protein: 15.8 g
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