Tired of having to stir risotto constantly to get a creamy dish? Let your oven do your work for you with this deliciously creamy Risotto with Peas.
I’ve always avoided recipes that involve more work than I feel they’re worth. So no surprise that up until recently I’ve never made risotto. But that has changed with this Risotto with Peas recipe. And I have to Thank Ina Garten for the idea.
With oven baking the risotto, the oven does the work. As Ina would say, “How easy is that?”
It’s really a simple recipe and even uses frozen peas that you add in at the last minute.
The result is a creamy, rich, peppery risotto that comes out perfect every time. And you can’t do better than that. So let’s make it.
Ingredients for Risotto with Peas
- Arborio rice: The Star of the Show
- Chicken broth: For health and flavor I use Manischewitz Low Sodium Chicken Broth
- Parmesan cheese: Freshly grated
- White wine: A great depth of flavor boost
- Butter: For richness
- Sea Salt: Prefer Himalayan Pink Sea Salt
- Pepper: Freshly Ground is best in this recipe
- Peas: Frozen petite peas
How to Make Risotto with Peas
First preheat your oven to 350 degrees
Then add the Arborio rice to a baking dish along with 2 cups of chicken broth. Then cover with a lid. If you have no lid for your dish dish add a layer of foil and tightly press up around the edges of the dish. And bake the rice for 45 minutes.
While the rice is baking, grate the Parmesan cheese. You’ll need about 1/2 cup for this dish.
When time is up remove the rice from the oven. By now it will have absorbed most of the broth. So add the remaining 1/2 cup of chicken broth along with the Parmesan cheese, wine, butter, sea salt and freshly ground pepper.
At this point stir the mixture vigorously for about 2 minutes. This will allow the rice to become creamy. Then add the frozen peas and stir the mixture again to warm the peas. At this point, this decadent is ready to serve.
Notes on the Ingredients:
Don’t substitute any other kind of rice in this dish. The short grained Arborio rice is the only rice to use because it’s the only type of rice that becomes creamy and chewy when it’s cooked.
You do have a choice of Parmesan cheeses to use. Parmigiano Reggiano is the most expensive. This cheese is traditionally aged for a minimum of 30 months to develop its rich flavor. But a less expensive substitute is the Grana Padano. Still, a Parmesan, but it’s traditionally only aged for 9 months, and although the flavor is still quite good, it’s not as rich tasting as the Parmigiano Reggiano.
Risotto with Peas
- 3/4 Cup Arborio rice
- 2 1/2 Cups Low sodium chicken broth
- 1/2 Cup Parmesan Cheese Freshly grated
- 1/4 Cup White wine
- 2 Tsp Butter
- 1/4 Tsp Sea Salt Prefer Himalyan Pink Sea Salt
- 1/4 Tsp Pepper Freshly ground
- 1/2 Cup Peas Frozen
- Preheat oven to 350 degrees F
- Add Arborio rice to a baking dish with 2 cups of chicken broth. Cover tightly with foil and bake for 45 minutes.
- Remove from oven and add the remaining 1/2 cup of chicken broth, Parmesan cheese, wine, butter, sea salt and pepper. Stir vigorously for 2-3 minutes to allow the rice to become creamy. Then add the frozen peas and stir for 1 minute more to warm the peas.
- Add to serving bowls and serve immediately
If you like this recipe, please leave a comment below and be sure and pin this on Pinterest!
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