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

1 h 5 minServes 6Nutri-Score C€€
from @foodnetwork13 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • Arborio rice (unrinsed)Grains300 g
  • chicken stock (homemade preferred, kept warm)Pantry1.2 litres
  • white wine (dry Italian, such as Pinot Grigio)Beverages120 ml
  • butter (cold, diced)Dairy45 g
  • Parmesan cheese (finely grated)Dairy90 g
  • frozen peas (frozen, no need to defrost)Produce140 g
  • saltSpices10 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

292kcal

Carbs
45 g
Proteins
10 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Saucepan
  • wooden spoon

step by step

Method

  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.
    Step 1

  2. Bake covered

    • Cover the pot with the lid.
    • Bake at 175 °C for 45 minutes, without stirring.
    Step 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.
    Step 3

  4. Stir vigorously to make it creamy

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

  5. Add peas and season

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

  6. Reheat and taste

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