Easy Parmesan Risotto
2018-03-10 14:34:59
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Nutrition Facts
Serving Size
1909g
Amount Per Serving
Calories 2448
Calories from Fat 703
% Daily Value *
Total Fat 80g
123%
Saturated Fat 44g
218%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 25g
Cholesterol 216mg
72%
Sodium 8119mg
338%
Total Carbohydrates 307g
102%
Dietary Fiber 7g
26%
Sugars 28g
Protein 96g
Vitamin A
95%
Vitamin C
44%
Calcium
122%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1-1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Instructions
- Preheat the oven to 350 degrees.
- 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. 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.
Adapted from Marilyn Mossman
Adapted from Marilyn Mossman
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