| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Instructions
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. 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 chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 433 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 38 mg |
| Sodium | 754 mg |
Reviews
By adding the wine after the risotto has cooked in the oven, does it cook off sufficiently?
Fantastic! I added sautéed chicken, asparagus and shallots and finished it off with a squeeze of lemon. My only complaint would be that it’s almost too rich but adding that little bit of lemon at the end helped.
Has anyone tried this recipe using quinoa instead of rice?
I made this tonight for the first time. So easy and without all of the stirring! Just too easy not to make it again and again. And I love the idea of a Risotto Bar! Thanks Robyn C., Thanks, Ina!
Do you think I could make ahead and reheat? I am making this with the Filet of beef recipe, and I’m worried if I cook this for 45 min while the roast rests it may get cold. Ideally, I would make this ahead, keep it at room temp and the quickly heat it up before serving. I can also keep it in my warming drawer, but not sure if that would alter the texture.
Ok So I’ve been making this for years as a shortcut to regular risotto. Is it as refined as stove top risotto? Nah. But it does the trick. I’ve turned it into a “risotto bar” where I make side toppings and the fam stirs them in to their liking. For example tonight I have crispy procuitto and leeks, sauted mushroom and peppers, and sausage. My youngest has it strait up 😉 The rest mix in topping as they please. Its always a hit!
Fantastic recipe and super easy. I sautéd a small onion first and toasted the rice before putting in the oven. For me, I needed a couple extra cups of stock and only 30 min in the oven. Was delicious!!!!!
My husband and I love Risotto…but, trying to make it and figure out the timing for everything else is not something I like to do. Problem solved!!! Thank you Ina 🙂
My husband’s favorite. It’s our side dish now for everything!! Thank you Ina!!
Does it taste the same if you freeze it and reheat it?