Risotto, Easy Parmesan

By Taraespo

An Ina Garten recipe
I've also substituted the peas for sautéed mushrooms

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups simmering chicken stock, divided
• 1 c. freshly grated Parmesan
• 1/2 c. dry white wine
• 3 T. butter, diced
• 2 tsp salt
• 1 tsp black pepper
• 1 c. frozen peas

Details

Servings 4

Preparation

Step 1

Preheat oven to 350
Place the rice and 4 cups of the 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 and stir vigorously for 2-3 minutes until the rice is thick and creamy. Add the peas and stir until heated through.