Sort ingredients
willa
QR Code
Listen
Pdf
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 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
Note
Consider serving it as a risotto bar. If you’re serving risotto as a main dish, try setting out a spread of topping options so every diner can dress up their own bowl with their desired proteins (such as sautéed shrimp, shredded rotisserie chicken, or crispy bacon or prosciutto) and garnishes (like other fresh herbs, pesto sauce, toasted bread crumbs, or lemon zest).
Reheat leftovers like Ina. If you’re lucky enough to have leftovers, Ina suggests adding a little white wine and reheating single servings in the microwave until hot. Top with a little extra grated Parmesan and dive in.