Sunday, April 4, 2021

Ina's Easy Peasy Pea and Parmesan Risotto {The Perfect Spring Side or Main}

I'm coming at you with another recipe for peas, because when it's 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

Serves 4-6

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!




  1. I like making risotto from time to time, but it requires constant stirring. A baked risotto is something new. Definitely worth trying.

  2. Love how easy this is! Wow, definitely more simple then standing and stirring risotto for 30 min.

  3. Peas are always in my freezer. I was thinking of making a rissotto with asparagus this week. A Nigel Slater recipe. We are on the same page :-)


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