Risotto has a reputation for being a laborious recipe – although it’s not hard to make, it requires sitting over the stove top for a while adding in ladlefuls of stock.
While this recipe takes about the same amount of time as making risotto the traditional way, it only takes about 5 minutes of your active participation. You simply mix the chicken stock and rice in a Dutch oven and bake in a 350-degree oven for 45 minutes. Once it comes out of the oven you add the Parmesan, wine, additional chicken stock, salt, and pepper and mix for a couple minutes. Then pour in the peas and you’re done.
If you’re not a fan of peas or want to change things up, this is the perfect base to add whatever cooked meat or veggies you prefer!
Book: Barefoot Contessa How Easy Is That
Episode: Dare to Be Different
Rating: 4/5
How Easy Is That: Easy
Store Bought Is Fine: Chicken stock
Good Ingredients: Parmesan
Recipe on Food Network Online.
