Easy Parmesan Risotto

By gls_c00k1

Ingredients

• 1.5 cups Arborio rice
• 5 cups simmering chicken stock, divided
• 1 cup freshly grated parmesan cheese
• 1/2 cup dry white wine
• 3 tbls unsalted butter, diced
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup frozen peas

Preparation

Step 1

Preheat oven to 350 degrees.
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 cheese, 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.
Serves 4 to 6.