Not technically a classic Italian risotto, this sure is easy and good. I have made this with frozen peas, or lightly steamed asparagus or broccoli, cut in small pieces. For a one dish meal with a little more character add a half pound or so of roasted shrimp when you stir in the vegetable. Risotto in the oven? You have to make this to believe it!
It sure beats standing and stirring and dipping broth for 35 to 45 minutes.
Baked Parmesan Risotto
4 to 6 servings
1 1/2 cups Arborio rice
5 cups simmering chicken stock, homemade or store bought
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, more if you like
1 cup frozen peas, or asparagus or broccoli
Preheat the oven to 350 degrees.
Place the rice and 4 cups of the simmering 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 over, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 or 3 minutes, until the rice is thick and creamy. Add the peas and stir until until heated through. Serve hot.