Ina Garten Easy Parmesan Risotto

1. 1

   Preheat the oven to 350 degrees.

2. 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.

3. 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. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.