Risotto with Peas
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.
Prep Time5 minutes mins
Cook Time49 minutes mins
Total Time54 minutes mins
Course: Side Dish
Cuisine: American
Keyword: risotto baked, risotto recipe, risotto with peas
Servings: 4 Servings
Calories: 252kcal
Author: Pam - Two Cups of Health
- 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
Calories: 252kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 410mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 7.3mg | Calcium: 158mg | Iron: 2.3mg