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Risotto - OVEN Parmesan Recipe

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This recipe for Risotto - OVEN Parmesan, by , is from Moms, Grandmas, sons and daughters, and special grandchildren, 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!

Contributor:  
Contributor:  
Nancy Matthess

Category:
Category:

Ingredients:  
Ingredients:  
1 1.2 cups Arborio Rice
5 cups simmering chicken stock. Divide 4 cups/1 cup
1 cup fresh grated parmesan
1/2 cup dry white wine
3 tbls unsalted butter
2 tsp kosher salt
1 tsp fresh pepper
1 cup frozen peas

Directions:
Directions:
Preheat Oven 350

Bring 4 cups Stock to simmer on stove top. Add Rice. Cover and bake 45 min.

Remove from oven and add remaining 1 cup stock, parmesan cheese, wine, butter, falt and pepper.

Sitr vigorously 2-3 min until thick and creamy. Add peas and stir until heated through. Serve hot.

Number Of Servings:
Number Of Servings:
big pot
Preparation Time:
Preparation Time:
50 min

 

 

 

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