A creamy and delicious risotto but without all the work! Risotto is a delicious side dish. I love the rich, creamy texture and the mild flavors of butter and Parmesan. However, making risotto is a process that requires your time and attention. There is stirring- lots of stirring while you add the liquid for just the right consistency. That is why I love my easy oven risotto. You get the same buttery, creamy texture, but with almost no effort. This dish comes together in minutes, and then you simply pop it in the oven. Get the rest of your meal ready while the rice bakes, and then you have everything ready with a lot less stress. A flavorful, creamy, and lightly cheesy side dish, and no one will know the difference- except you.
Belle’s Easy Oven Risotto
1 ½ cups Arborio rice (Must be Arborio or it won’t be creamy)
5 cups simmering chicken broth
1 cup grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons butter, diced
2 teaspoons salt
1 teaspoon pepper
1 cup frozen peas, thawed
Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven or large covered baking dish. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, then add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
