Description
A creamy and comforting risotto made with Arborio rice, Parmesan cheese, and optional peas or mushrooms, perfect for a quick family meal.
Ingredients
Scale
- 1½ cups Arborio rice
- 5 cups low-sodium chicken stock
- ½ cup dry white wine (or more chicken stock)
- 1 cup grated Parmesan cheese
- 3 tablespoons butter
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- Optional: 1 cup peas or sautéed mushrooms
Instructions
- Preheat your oven to 350°F.
- In a Dutch oven or an oven-safe pot, combine Arborio rice and chicken stock. Stir to combine.
- Cover the pot with a lid and bake in the oven for about 45 minutes.
- Remove from the oven and stir the risotto until it’s creamy.
- Stir in the Parmesan cheese, white wine, butter, salt, and pepper until melted together.
- If using, add in peas or sautéed mushrooms and stir until well combined.
- Serve immediately, optionally sprinkling extra Parmesan on top.
Notes
This risotto is customizable; feel free to add any leftover veggies or proteins. It can be made ahead of time but serve fresh for best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg