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Barefoot Contessa Easy Parmesan Risotto Recipe

Barefoot Contessa Easy Parmesan Risotto Recipe

Do you love creamy Italian rice dishes? This Barefoot Contessa Easy Parmesan Risotto Recipe is perfect. It is very simple to make at home. You do not need to stir it constantly. Many people find cooking risotto very hard.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine Italian
Servings 4
Calories 380 kcal

Equipment

  • Dutch Oven
  • Wooden spoon
  • Measuring cups
  • Pot Lid
  • Oven mitts
  • Liquid Measuring Cup
  • Cheese grater.

Ingredients
  

  • 1.5 cups ARBORIO RICE
  • 5 cups CHICKEN STOCK
  • 1 cup PARMESAN CHEESE
  • 2 tbsp UNSALTED BUTTER
  • 1/2 cup WHITE WINE
  • 1 cup FROZEN PEAS
  • 3 tbsp SHALLOTS
  • 1 tsp KOSHER SALT
  • 1/2 tsp BLACK PEPPER

Instructions
 

Step 1:

  • Preheat your oven to 350 degrees now. Let it get nice and hot first.

Step 2:

  • Place the rice in the Dutch oven. Add the chicken stock to the pot.

Step 3:

  • Add the chopped shallots and the salt. Give the mixture a very quick stir.

Step 4:

  • Cover the pot with a heavy lid. Place it in the center oven rack.

Step 5:

  • Bake the rice for forty-five minutes. Most of the liquid will soon vanish.

Step 6:

  • Remove the hot pot from the oven. Add the white wine and cheese.

Step 7:

  • Add the butter and the peas now. Stir it all together very quickly.

Step 8:

  • Keep stirring for two full minutes. This makes the sauce thick and creamy.

Notes

Use warm stock to help the rice cook.
Freshly grated cheese melts much better than bagged cheese.
Do not wash the rice before you cook.
Add more stock if the rice looks dry.
Use a good wine that you like drinking.
Check the rice for softness before adding cheese.
Keyword Barefoot Contessa Easy Parmesan Risotto Recipe