Easy Risotto with Parm and Peas

photo 5 (17)photo 4 (19)photo 1 (35)Risotto is one of the most all-time comforting foods ever. I try to resist making it because it is so decadent . There are just some times when it feels so right that you just throw all caution to the wind and go right ahead and eat it. I was making pan roasted chicken thighs and wanted something to serve with them that was creamy but wasn’t in the mood for mashed potatoes. Risotto can be made in many different ways,  I watched The Barefoot Contessa make this on her TV show and thought that it looked so easy I would try it her way . It was divine, Heaven in a pot. The kind of thing you may not make often but when you do it’s just a wonderful thing. It’s thick and creamy and the peas add just enough green to make you believe that it has some healthy components. You of course can make this risotto with mushrooms or add any other vegetables you may like.

You will need a Le Creuset type of Dutch Oven Pot with a tight fitting lid that can go into the oven.

Ingredients:

1 1/2 cups Abrorio rice

5 cups chicken stock, divided into 4 cups with 1 leftover.

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

1 cup frozen peas

Directions:

Preheat the oven to 350 degrees.

In a Dutch oven, such as Le Creuset bring the 4 cups of chicken stock to a simmer. Add the rice , cover and bake for 45 minutes in the oven, 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 2-3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

The one bad thing I will say is that you really have to time this right, you don’t want the risotto sitting around waiting for the chicken to be ready. You need to make it and serve it. I made my chicken and timed it so that I was removing risotto to stir as soon as the chicken was ready. The chicken sat for a few minutes and that was fine while I finished off the risotto. Yum, it’s hard to resist eating it right out of the pot.

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