Recipe by Ina Garten, from Barefoot Contessa How Easy Is That? Fabulous Recipes & Easy Tips

A traditional risotto has you standing over the stove stirring and stirring… no need with this easy adaptation. Pair this with our sautéed scallop recipe or a simple sauteed boneless skinless chicken breast.

Ingredients

• 1½ cups Arborio rice
• 5 cups simmering chicken stock, (preferably homemade), divided
• 1 cup freshly grated Parmesan cheese
• ½ cup dry white wine
• 3 tablespoons unsalted butter, diced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup frozen peas

Directions

1. Preheat the oven to 350°.

2. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

3. 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.