Oven Risotto with Peas and Parmesan

When it's cold out, risotto is one of my favorite foods. I don't make it too often since it tends to be time consuming (though not difficult). I was in the mood for risotto and realized I had enough ingredients at home to make this recipe. I was very curious about the baking technique used here and decided to give it a try. Though the baking still takes a while, this risotto is much more hands off, which saves so much time that can spent making the rest of your meal. I've only tried this recipe as written, but I am going to dabble in adding other vegetables to it like sauteed mushrooms and shallots.



Recipe from Ina Garten

1 1/2 cups Arborio rice

5 cups chicken stock, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

Preheat the oven to 350F/176C.

Bring all of the chicken stock to a simmer in a saucepan. Using a Dutch over, place the rice and 4 cups of the chicken stock inside. Cover and bake for 45 minutes. At this time most of the liquid will be absorbed and the rice is al dente. Remove Dutch oven from the oven, add the last cup of chicken stock, Parmesan, wine, butter, salt, and pepper. Stir consistently for 2 to 3 minutes, until the rice is thick and creamy. Mix in the peas and stir until they are heated through.

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