Hey veggies, this one’s for you. Let me re-phrase – this one can be for you. Just substitute vegetable stock for the chicken stock and maybe add a little more salt and you’re good to go. See, I can be flexible.
It’s probably clear by now that I sort of like to cook. But, sometimes you just come home from work and need to pass out on the couch, watch some CSI and not move. Simultaneously, however, you’re starving. You don’t want to order pizza or anything, you want some nice home cooked food but again you just don’t want to move. How to solve this dilemma? The answer may seem strange but it works: risotto. Risotto Ina Garten style – in the oven and not on the stove. Result.
Rice and stock go in the oven for 45 minutes giving you ample amount of time to relax and work up the strength to get off your butt and add in the other ingredients.
This recipe is cheap and easy to make not to mention extremely filling. You can also adapt it any way you like, adding in different veggies like green beans or mushrooms, possibly asparagus if you’re feeling bold.
- 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 unsalted butter, diced (approx. 43 grams)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Preheat the oven to 350 degrees (175 degrees Celsius)
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.
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. Gorge.
Check out Ina Garten’s recipe including other ways to make this risotto even more spiffy.