Risotto made easy, thanks to the oven-baked method. Perfect for a chilly summer night.
Ingredients
1½ cups Arborio rice
5 cups warm chicken stock, divided
1 cup freshly grated Parmesan cheese
½ cup white wine
3 tablespoons unsalted butter
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
Instructions
Preheat the oven to 350°.
Add the rice and four cups of the chicken stock to a 5-quart Dutch oven. Bake, covered, for 45 minutes or until the rice has absorbed most of the stock.
Remove from the oven. Add the remaining ingredients, minus the peas, and stir until thick and creamy, about 3 minutes.
Meanwhile, steam the peas in the microwave for a few minutes. Drain.