Ina Garten's Baked Parmesan "Risotto"

I don't have a lot of side dishes on this blog, do I? I guess I'm not a fancy side dish kind of person. I have a bamboo steamer and that's how I cook most of my veggies, and then serve them with either nothing or just a little bit of butter. I don't like sauces, cheese or otherwise, on my vegetables and I don't really like vegetable casseroles. I'm boring, I know, but I prefer just the flavour of the vegetables without dressing them up too much. Not that only veggies can be side dishes, I know that, but I just don't have a lot of great side dish recipes of any kind to share.

However, it's my goal in 2012 to add more side dishes to this blog and here is one I am absolutely thrilled to share. It's Ina Garten's Baked Parmesan "Risotto" from her How Easy is That cookbook and it is out of this world delicious! Ina says this is not technically a classic Italian risotto (as it's baked in the oven), but personally, I couldn't tell the difference, and honestly, I didn't care. To me, it was risotto and an incredibly easy one at that and best of all, oh so creamy and delicious.

You just take some Arborio rice and chicken stock and dump into your Dutch oven. Cover and bake for 45 minutes and then add more chicken stock, Parmesan, wine, butter, salt and pepper. Stir vigorously for 2 to 3 minutes and then add the peas and stir until heated through, another minute or two. That's it! No standing at the stove stirring and tending to your rice for 30 minutes.

I served this with baked salmon, although it could be a main dish on it's own. To make this vegetarian, simply swap the chicken stock with vegetable stock.

I encourage you to try this easy, creamy, delicious risotto. I promise you'll love it.

Enjoy!

Easy Parmesan "Risotto"
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1 1/2 cups Arborio rice
5 cups simmering chicken stock, divided
1 cup fresh grated Parmesan cheese
1/2 cup dry white wine
3 T unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven. 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.

Serves 4 to 6

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