Baked Risotto
Ingredients
- arborio rice (1.5 cup)
- chicken stock (4 cup)
- chicken stock (1 cup)
- dry white wine (0.5 cup)
- butter (3 tablespoon)
- Parmesan cheese (1 cup)
- frozen peas (1 cup)
- salt (2 teaspoon)
- pepper (1 teaspoon)
Instructions
- Preheat the oven to 350°F (175°C).
- In an oven-safe pot, combine 1 1/2 cups arborio rice and 4 cups warm chicken stock.
- Cover the pot and place it in the oven for 45 minutes.
- After 45 minutes, remove the pot from the oven and add another 1 cup of warm chicken stock, 1/2 cup of dry white wine, 3 tablespoons of diced butter, and 1 cup grated Parmesan cheese.
- Stir vigorously for 2-3 minutes to bring out the rice’s starch and create a creamy texture.
- Finally, add 1 cup of frozen peas, 2 teaspoons of salt, and 1 teaspoon of pepper.
- Heat everything through on the stove.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 400
- fat: 15 g
- sats: 8 g
- carbs: 50 g
- fibre: 2 g
- protein: 12 g
- salt: 3 g