, , , , , , ,

This colder weather has us craving something comforting that warms us to the bones. Soup normally does the trick, but we were looking for something a little different, a little more filling. This got us thinking about risotto…

Easy Parmesan Risotto | The Barefoot Contessa
We know, we know – who has time to stand at the stove and stir, stir and stir some more? Not us! That’s why this is our new favorite and ONLY way to cook risotto. Seriously – your oven does all of the work, and you reap the (incredibly delicious) rewards. This recipe is perfect for a quiet night at home, or for a big dinner party. You can pop it in the oven while you’re doing other things, and just wait for it to get rich and risotto-ish.

These are all simple ingredients that you probably have around the house already. Come on, you know you have at least one bottle of wine in the fridge!

Start by putting one cup of arborio rice in an oven proof container with lid. We like the Le Creuset dutch oven. If you don’t have one, put it on your Christmas list!

We LOVE this brand of chicken (and beef) broth and it’s super simple to make. It has such a rich, delicious flavor compared to the canned brand – it really kicks the risotto up a notch. Make four cups of this chicken broth and add it to the dry risotto.

Stir in the broth and put in the oven.

Work your magic, Mr. Oven! It should take about 45 minutes for the liquid to be absorbed.

After approximately 45 minutes, check on the risotto. It should be light and fluffy, like in the picture above.

Now add one cup of  Parmesan cheese. Mmmm. Cheese.

Add a half-cup of dry white wine. It should be wine that tastes good enough to drink, not something gross and super-cheap. We used chardonnay.

Add butter and spices. Stir vigorously for 2 minutes.

Add 1 cup of frozen peas. Stir to mix it in and the warmth of the cooked dish will soften and warm up the peas.

Look at that! Easy peas-y, right?

Here’s the recipe:
1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
1 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

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.

Nom. nom. nom.