Oven Baked “Risotto”

This quick and easy “risotto” recipe from Barefoot Contessa was surprisingly good.  It’s a great side dish to any meal or could be a filling meal on its own.

INGREDIENTS

• 1 1/2 cups Arborio rice
• 5 cups chicken stock, simmering
• 1 cup powdered Parmesan cheese
• 1/2 cup dry white wine (one you would drink)
• 3 tbsp unsalted butter, diced
• 1 tsp salt
• 1 tsp pepper
• 1 cup frozen peas

HOW TO MAKE IT

• Place the rice and 4 cups of the simmering stock in a medium dutch oven (i.e. Le Creuset)
• Cover and bake at 350°F for 45 minutes or until most of the liquid is absorbed and the rice is cooked al dente
• Remove from the oven and add in the last cup of chicken stock, wine, Parmesan cheese, butter, salt and pepper and stir continuously for 2-3 minutes until everything is well combined
• Lastly, add in the peas and stir until the peas are heated through