For some reason, in my mind, risotto always seemed…well, difficult. I didn’t grow up eating it, so it was never natural to serve it in my home. Recipes for it just seemed fussy and labor intensive to me and to be frank, a bit scary. I don’t know about you – but I never have 45 minutes straight to stand over my stove babysitting something in a pot. Typical cooking for me consists of running in and out of the kitchen multiple times.
Well, this Saturday changed all that. I had a lazy hour or so to myself on the couch and who did I flip on the TV? Ina herself, of course. And she was making ‘easy parmesan risotto.’
I was sold. This recipe is baked in the oven. How genius is that? You do, essentially, nothing for 45 minutes and then stir in lovely ingredients at the end. Voila! You have yourself a gorgeous dutch oven full of creamy, rich, risotto. I could not get enough of it. The flavor was out of this world and paired amazing with a cold glass of sauvignon blanc. I felt…fancy!
This meal is enough of a rock star to be served on its own, but you could of course serve it as a side as well. There are minimal ingredients that go in so make sure you are using the best you can find.
- 1.5 cups Arborio rice
- 5 cups simmering chicken stock, divided
- 1 cup freshly grated parmesan cheese
- ½ cup dry white wine (use the bottle you plan on serving it with!)
- 3 TBS unsalted cold butter, diced
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup frozen peas
- Preheat the oven to 350 degrees.
- Place the rice and 4 cups of the simmering 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. Add the remaining cup of stock, parmesan, wine, butter, salt & pepper, and stir vigorously for 2-3 minutes, until the rice is thick and creamy.
- Add the peas and stir until heated through. Serve hot.
- serves 4 as a main or 6 as a side
Who needs a fancy restaurant? Not you.