Easy Parmesan Risotto

I'm sharing two risotto recipes this week - first up is this yummy risotto that lives up to it's "easy" name. Another Ina Garten recipe that I made to go with the company pot roast (click here for that post), and just like the fabulous tomato sauce that went on the pot roast this is yummy. I doubled the recipe because we were having 8 people and this recipe yields 4-6...and let's just say I have enough leftover to show you another risotto idea later!

So I'm sure it's not technically "risotto" and some authentic Italian chefs out there are going to correct me hahaha - traditionally risotto is a labor intensive dish that isn't hard but requires standing at the stove stirring and adding broth for like 30 minutes. This one just goes in the oven until the rice is cooked, then stir in some cheese, wine, butter. Sometimes it's totally worth giving up "traditional" to save a few minutes - and this turned out great!

Ingredients:

• 1 1/2 cups arborio rice
• 5 cups simmering chicken stock, divided (that just means you aren't going to put it all in at once)
• 1 cup freshly grated parmesan cheese
• 1/2 cup dry white wine
• 3 T. unsalted butter, diced
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup frozen peas (note I didn't add peas in case people hate them)

Directions:

1. Preheat oven 350'. Place the rice and 4 cups of chicken stock in a dutch oven, such as Le Creuset (note: you need a big pot that has a tight lid that can go from stovetop to oven)
2. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente (note: al dente = not mushy!)
3. Remove from the oven, add the remaining cup of chicken stock, the parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas (if using) and stir until heated thru. Serve hot. 

see original Ina Garten/Food Network recipe here

PS: I forgot to take a picture - it looks like thick creamy rice! Check back in a couple days to see what I made with the leftover risotto (click here for Arancini, baked risotto balls)