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Ina's Oven-Baked Parmesan Risotto
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Ina's Oven-Baked Parmesan Risotto

1 godz. 5 minPorcje: 6Nutri-Score C€€
od @foodnetwork13 importówugotowano 0 razy
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Składniki

6 osób
  • Arborio rice (unrinsed)Produkty zbożowe300 g
  • chicken stock (homemade preferred, kept warm)Spiżarnia1,2 litry
  • white wine (dry Italian, such as Pinot Grigio)Napoje120 ml
  • butter (cold, diced)Nabiał45 g
  • Parmesan cheese (finely grated)Nabiał90 g
  • frozen peas (frozen, no need to defrost)Warzywa i owoce140 g
  • saltPrzyprawy10 g
  • black pepper (freshly ground)Przyprawy2 g

na porcję

Wartości odżywcze

292kcal

Węglowodany
45 g
Białko
10 g
Tłuszcz
8 g
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Przybory

  • Garnek żeliwny
  • Piekarnik
  • Rondel
  • wooden spoon

krok po kroku

Przygotowanie

  1. Combine rice and stock in the pot

    • Put the Arborio rice in a large ovenproof pot with a lid.
    • Pour in most of the chicken stock, keeping the last cup warm for later.
    Krok 1

  2. Bake covered

    • Cover the pot with the lid.
    • Bake at 175 °C for 45 minutes, without stirring.
    Krok 2

  3. Finish on the stovetop

    • Transfer the pot to the cooktop over medium heat.
    • Pour in the remaining warm stock and the white wine.
    • Add the diced butter and the grated Parmesan.
    Krok 3

  4. Stir vigorously to make it creamy

    • Stir vigorously for 2 to 3 minutes to release the starch and thicken the risotto.
    Krok 4

  5. Add peas and season

    • Dump in the frozen peas straight from frozen.
    • Season with salt and pepper and stir to combine.
    Krok 5

  6. Reheat and taste

    • Reheat gently until the risotto is really hot.
    • Taste and adjust the seasoning, then serve.
    Krok 6
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