Risotto is usually a high maintenance side dish. This recipe eliminates almost all the “baby sitting” and your guests will never suspect you skipped all the tedious stirring.
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Easy Parmesan Risotto
Instructions
Preheat oven to 350 degrees.
Bring 4 cups of the chicken broth to a simmer in a dutch oven on top of the stove.
Add the rice, stirring once, cover and put in oven for 45 minutes, until most of the liquid is absorbed and rice is al dente.
Remove from the oven, and add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until rice is thick and creamy. You can stir in a cup of frozen peas at this time as an option .
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