Parmesan Risotto

parmesan-risotto

Parmesan Risotto

Yield: 4 to 6 servings

Ingredients

  • 1 1/2 cups Arborio rice
  • 5 cups simmering vegetable stock, preferably homemade, divided
  • 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

Directions

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the vegetable stock in a Dutch oven. 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 vegetable stock, 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.

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