Did I make this? No, I was surfing. My mom made this Ina Garten risotto recipe the other night when we were over at my parents’ house. I came out of the water and was greeted by its delicious smell and her smiling face. Also, my dad barbecued tofu for me. My parents? Well, I love them lots. I immediately became addicted to this risotto and plan to make it next week. I have a feeling you will love it too.
Serving size: 4-6
1 1/2 cups Arborio rice
5 cups simmering veggie stock (Ina recommends chicken, though)
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 cup frozen organic peas
+My mom added mushrooms and it was delicious. Saute in a pan and add if you wish.
Place the rice and 4 cups of the vegetable stock in a Dutch oven, such as a Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is cooked. Remove from the oven, add the remaining cup of vegetable broth, the Parmesan and the white wine, butter, salt and pepper. Stir vigorously for 2-3 minutes until the rice is thick and creamy. Add the peas and mushrooms and stir until heated through. Serve hot.
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