I'm coming at you with another recipe for peas, because when it's spring...you cook with peas. This recipe is an easy one! In fact, it's so easy a grade school kid could do it.
Simply put chicken stock and Arborio rice into a dutch oven and bake it for around 45 minutes, then stir in Parmesan, more stock, some wine if you have it, peas, butter, then season to taste with salt and pepper and you're all done. Who knew risotto could be so easy? Leave it to Ina.
The rice doesn't have the al dente texture of risotto made on the stove, but it does pretty much melt in your mouth and it is oh so creamy and dreamy against the pop of the peas. Might I say that this would be a tasty main dish, but also pairs well with just about any meat and/or possibly fish to make for an easy peasy weeknight meal. I would definitely make this again! In fact, I can guarantee that I will be making it again, and soon!
Easy Peasy Pea and Parmesan Risotto
Adapted from Barefoot Contessa
recipe by Ina Garten
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 butter, diced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
Place the rice and 4 cups of the chicken 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 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!