How to make an easy risotto with parmesan cheese and peas and how to get your picky eaters to eat it! Plus, it makes a terrific leftovers-for-lunch idea.
1 1/2cupsArborio rice
5cupschicken stock, simmering hot
1cup freshly grated Parmesan cheese
1/2cupdry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 4oz. Libby’s Sweet Peas Cups, drained
Preheat the oven to 350F.
Place Arborio rice and 4 cups of the chicken stock inside a 5qt Dutch oven (cast iron pot). Cover and bake for 45minutes, until most of the liquid is absorbed and the rice is al dente. Remove pot from oven and place on cooktop.
Add remaining chicken stock, Parmesan cheese, white wine, butter, salt, and pepper into the pot. Stir continuously to break down the start of the risotto for 2 to 3 minutes, until the rice has thickened and is creamy.
Serve plain creamy parmesan risotto into a bowl with the peas on the side for the kid who doesn’t like veggies mixed in, and for the remaining risotto, add in 2 drained cups of Libby’s Sweet Peas, totaling 1 cup of peas. Stir for about a minute and serve hot with additional parmesan cheese.