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Barefoot Contessa Easy Parmesan Risotto Recipe

Barefoot Contessa Easy Parmesan Risotto Recipe

You will love this Barefoot Contessa Easy Parmesan Risotto Recipe. It is a very warm and cheesy meal.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 415 kcal

Equipment

  • Dutch Oven
  • Wooden spoon
  • Measuring cups
  • Cheese grater

Ingredients
  

  • 1.5 Cups Arborio Rice
  • 4 Cups Chicken Stock
  • 1 Cup Parmesan Cheese
  • 0.5 Cup Dry White Wine
  • 3 Tbsp Unsalted Butter
  • 1 Cup Frozen Peas
  • 1 Tsp Kosher Salt
  • 0.5 Tsp Black Pepper

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Place the rice and stock in the Dutch oven. Add the salt and pepper to the pot now.
  • Put the lid on the Dutch oven tightly. Bake the rice for forty-five minutes. This will start the cooking process quickly.
  • Remove the pot from the oven carefully. Add the rest of the chicken stock now. Pour in the white wine and the butter.
  • Stir in the fresh Parmesan cheese and peas. Mix the rice firmly for a few minutes. This step makes the risotto very creamy.
  • Taste the rice to see if it needs salt. Serve the risotto while it is very hot. Garnish with extra cheese if you want more.

Notes

  • Do not wash the rice before you cook it.
  • Use a very good quality chicken stock.
  • Grate your Parmesan cheese from a fresh block.
  • Stir very hard at the very end.
  • Add a splash of cream for extra richness.
  • Serve the dish in warm bowls if possible.
Keyword Barefoot Contessa Easy Parmesan Risotto Recipe