Description
Barefoot Contessa’s Easy Parmesan Risotto brings Italian comfort straight to your kitchen with minimal effort. Creamy Arborio rice melts with parmesan cheese, creating a luxurious side dish that feels like a gourmet restaurant experience without complex techniques.
Ingredients
Scale
Main Ingredients:
- 300 grams (10.6 ounces) Arborio rice
- 1.2 liters (5 cups) hot chicken stock, preferably homemade
- 100 grams (3.5 ounces) freshly grated Parmesan cheese
- 150 grams (5.3 ounces) frozen peas
Cooking Liquids:
- 120 milliliters (4 fluid ounces) dry white wine
Seasoning and Finishing:
- 45 grams (1.6 ounces) unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the baking vessel by thoroughly greasing a Dutch oven or deep ceramic casserole dish with olive oil or butter to prevent sticking.
- Combine uncooked arborio rice with hot chicken stock in the prepared dish, ensuring all grains are evenly distributed and submerged in the liquid.
- Securely cover the dish with a tight-fitting lid or aluminum foil to trap moisture and create a consistent cooking environment.
- Position the covered dish in a preheated oven at 175°C (350°F), allowing the rice to gently absorb the stock and develop a tender, creamy texture over 45 minutes.
- Carefully remove the dish from the oven, noting that the rice should appear slightly firm and most liquid absorbed.
- Incorporate remaining chicken stock, grated Parmesan cheese, white wine, unsalted butter, kosher salt, and freshly ground black pepper into the rice.
- Vigorously stir the mixture for 2-3 minutes, creating a luxurious, velvety consistency that allows the flavors to meld seamlessly.
- Gently fold in frozen green peas, allowing them to warm through and retain their vibrant color and crisp texture.
- Transfer the risotto to warmed serving plates, garnishing with additional freshly grated Parmesan cheese and a light dusting of black pepper.
- Serve immediately while the risotto maintains its creamy, glossy appearance and optimal temperature.
Notes
- Double-check stock temperature before adding to maintain consistent heat throughout cooking.
- Grate Parmesan cheese moments before stirring into risotto for maximum flavor impact.
- Deglaze pan with wine immediately after sautéing onions to build deep, rich undertones.
- Fold frozen peas gently during final moments to preserve bright green color and crisp texture.
- Stir continuously with wooden spoon to release rice starches and create ultra-creamy consistency.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 170g)
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg