Easy Parmesan "Risotto"
The preparation for this parmesan risotto is nearly effortless. The trick is to cook the Arborio rice with chicken stock in a Dutch oven. This method of long, slow cooking, eliminates the need for constant stirring, which you'll find with most stovetop risotto recipes.
Serving size: 4
Calories per serving: 526
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
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.