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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Easy Parmesan "Risotto" Recipe

4.5 stars - based on 1 vote
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This recipe for Easy Parmesan "Risotto" is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups Arborio rice (every grocery store has it)
5 cups chicken stock (low sodium), preferably homemade, divided
1 cup freshly grated Parmesan cheese (use the good stuff. Not Kraft!!!)
1/2 cup cheep dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
Directions:
Directions:
Preheat your oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. 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.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I love risotto and if you are trying it for the first time use this recipe. It's not your traditional way of making risotto but you will get to try it with little effort. Check out the other traditional risotto recipes like the lemon or mushroom. Risotto is so much better than plain rice and it's not that hard to make.

 

 

 

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