Name: Barefoot Contessa Easy Parmesan Risotto
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Ingredients: 300g Arborio rice; 1.2L hot chicken stock, preferably homemade, divided; 100g freshly grated Parmesan cheese; 120ml dry white wine; 45g unsalted butter, diced; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 150g frozen peas

This easy, creamy Parmesan risotto is a quick and comforting meal. Using simple ingredients like Arborio rice, Parmesan cheese, and peas, it offers flexibility to incorporate what’s on hand. Baking in the oven minimizes stirring, making it perfect for busy weeknights.

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Ingredients Needed

300g Arborio rice
1.2L hot chicken stock, preferably homemade, divided
100g freshly grated Parmesan cheese
120ml dry white wine
45g unsalted butter, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
150g frozen peas

How To Make Easy Parmesan Risotto

Preheat the oven: Heat oven to 175°C (350°F).
Bake the risotto: Place rice and 1L (4 cups) of hot chicken stock in a Dutch oven. Cover and bake for 45 minutes until rice is al dente and most liquid is absorbed.
Stir and finish: Remove from the oven, add remaining 200ml (1 cup) of stock, Parmesan, wine, butter, salt, and pepper. Stir vigorously for 2–3 minutes until creamy.
Add peas: Stir in frozen peas and cook for 1–2 minutes until heated through.
Serve: Enjoy hot with extra Parmesan on top!

Recipe Tips

Use hot stock: Adding hot stock keeps the cooking process steady and ensures even cooking.
Stir vigorously after baking: This releases starch, giving the risotto its signature creamy texture.
Choose quality Parmesan: Freshly grated Parmesan melts better and enhances flavor.
Incorporate wine for depth: Dry white wine adds a subtle complexity to the dish.
Add peas at the end: This ensures they retain their color and slight crunch.

How To Store & Reheat Leftovers

Refrigerate: Place leftover Easy Parmesan Risotto in an airtight container and refrigerate for up to 3 days.
Reheating: Reheat on the stovetop over medium heat, adding a splash of stock or water, and stir until creamy, about 5 minutes.

Nutrition Facts

Serving Size: 1 cup (approximately 170g)

Calories: 310
Total Fat: 12g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 480mg
Potassium: 10mg
Total Carbohydrate: 45g
Dietary Fiber: 1g
Sugars: 1g
Protein: 7g

Try more Recipes:

Barefoot Contessa Easy Parmesan Risotto

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Side Dishes Recipe Keys: B Barefoot Contessa Easy Parmesan Risotto

Difficulty:BeginnerPrep time: 45 minutesCook time: 5 minutesRest time: minutesTotal time: 50 minutesServings:6 servingsCalories:310 kcal Best Season:Suitable throughout the year

Description

Ingredients

300g Arborio rice
1.2L hot chicken stock, preferably homemade, divided
100g freshly grated Parmesan cheese
120ml dry white wine
45g unsalted butter, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
150g frozen peas

Instructions

Preheat the oven: Heat oven to 175°C (350°F).
Bake the risotto: Place rice and 1L (4 cups) of hot chicken stock in a Dutch oven. Cover and bake for 45 minutes until rice is al dente and most liquid is absorbed.
Stir and finish: Remove from the oven, add remaining 200ml (1 cup) of stock, Parmesan, wine, butter, salt, and pepper. Stir vigorously for 2–3 minutes until creamy.
Add peas: Stir in frozen peas and cook for 1–2 minutes until heated through.
Serve: Enjoy hot with extra Parmesan on top!

Notes

Use hot stock: Adding hot stock keeps the cooking process steady and ensures even cooking.
Stir vigorously after baking: This releases starch, giving the risotto its signature creamy texture.
Choose quality Parmesan: Freshly grated Parmesan melts better and enhances flavor.
Incorporate wine for depth: Dry white wine adds a subtle complexity to the dish.
Add peas at the end: This ensures they retain their color and slight crunch.

Keywords:Barefoot Contessa Easy Parmesan Risotto