Easy Parmesan "Risotto"

Name: Easy Parmesan "Risotto"
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 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; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 cup frozen peas

4 steps

Prep:10minCook:50min

Updated at: Thu, 17 Aug 2023 13:06:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories579.7 kcal (29%)

Total Fat17.4 g (25%)

Carbs76.2 g (29%)

Sugars6.4 g (7%)

Protein21.4 g (43%)

Sodium1630 mg (82%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsarborio rice

5 cupschicken stock

simmering, preferably homemade, divided

1 cupparmesan cheese

freshly grated

½ cupdry white wine

3 tablespoonsunsalted butter

diced

2 teaspoonskosher salt

1 teaspoonfreshly ground black pepper

1 cupfrozen peas

Instructions

Step 1

Preheat the oven to 350 degrees.

Step 2

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.

Step 3

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.

Step 4

Serve hot.

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