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.
Prep Time:5 minutes
Cook Time:50 minutes
Total Time:55 minutes
1 1/2 cups Arborio rice
5 cups chicken broth or stock, simmering hot
1 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup dry white wine or additional chicken broth or stock
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen green peas, thawed
Preheat the oven to 350F.
Place Arborio rice and 4 cups of the chicken stock inside a 5-qt Dutch oven (cast iron pot). Cover and bake for 45 minutes, 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.
Add the green peas and stir for about a minute or until the peas are heated through. Serve with additional Parmesan cheese, if desired.