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Super Simple Baked Risotto
Recipe adapted from How Easy Is That? by Ina Garten
- 1 1/2 c Arborio rice
- 5 c heated chicken stock, divided
- 4 c loosely-packed baby spinach
- 1 c grated Parmesan cheese
- 1/2 cup dry white wine
- 3 T butter, diced
- 2 tsp Diamond kosher salt
- 1 tsp pepper
- 1 c frozen peas
Preheat the oven to 350 degrees.
Mix 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 spinach, 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.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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