Parmesan Risotto (Easy)

By Shash

Ingredients

• 1-1/2 Cups Arborio Rice
• 5 Cups Hot Chicken Stock
• 1 Cup Freshly Grated Parmesan
• 1/2 Cup Dry White Wine
• 3 Tablespoons Unsalted Butter, Diced
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Ground Black Pepper
• 1 Cup Frozen Peas

Preparation

Step 1

Preheat oven to 350.

Place the rise and 4 cups of chicken 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 chicken stock, the Parmesan, wine, butter, salt and pepper. Stir vigorously for 2-3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.