My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, February 3, 2011

Baked Parmesan Risotto

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
print recipe

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.


  1. Now this sound like something that Joe's mom (Italian) makes! And I have to say I was a little leary to open the rice & groundhog casserole when I saw the title...I thought perhaps you'd taken up hunting, Bev!...:)JP

  2. Sounds good, but i can live without the shrimp!


  3. Sounds so good and filling! Great dish for these cold, sub-zero winter days!

  4. Very interesting. I think I could do this. It sounds so good and kind of fun.

  5. Yum, and another use for my dutch oven. I have yet to try the stand and stir method, so this really caught my eye!


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