So I am sure some of you were watching the Today Show when they were featuring Ina Garten's new "Barefoot Contessa: How Easy Is That?" cookbook. I love her food...it is healthy and usually pretty easy so I was excited about her new one. Anyways, she made this dish on the show and I made it last night. Graham and I loved it...we both had seconds. I love Risotto when it is cold. And especially when it is as easy as this!
Recipe: Easy Parmesan "risotto"
Ina Garten's "Barefoot Contessa: How Easy Is That?" cookbookIngredients
- 1.5 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided **I did use homemade and it is so much more flavorful so if you have it available, use it!!**
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Preparation
Preheat the 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, wine, butter, salt and pepper, and stir vigorously for two to three minutes, until the rice is thick and creamy.
Add the peas and stir until heated through. Serve hot.
Serving Size
Serves four to six
Picture not great...it was my 2nd helping :)
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