SAM_2340

Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese (I used a little less)
1/2 cup dry white wine
3 tablespoons unsalted butter, diced

1 tsp. Tuscan seasoning (the original recipe calls for salt and pepper, but stock is already salty enough.
SAM_2337
Directions

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.

SAM_2338
I cooked this alongside some baked boneless chicken breasts that I had marinated in Braswell’s of Georgia Vidalia Onion and Summer Tomato Salad Dressing.  Both take 45 minutes at 350 so it was perfect!!
SAM_2341
Meanwhile, I sauteed some onions and chopped squash on the stovetop to serve with it.
SAM_2339
This was hands down the easiest recipe for risotto I have ever made!  Thank you Ina Garten.
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