Easy One Pan Oven Risotto
Risotto is Pictured With Herb Encrusted Pork Tenderloin & Orange Glazed Carrots with Fresh Parsley. Recipes are Available!
Ingredients
- 1 shallot, chopped
- 1 clove garlic, chopped
- 5 cups Kitchen Basics © chicken stock (regular or low sodium), divided
- 1 ½ cups arborio rice
- ½ cup Chardonnay or other dry white wine (at room temperature)
- 1 cup grated parmesan cheese
- 4 T. unsalted butter at room temperature, divided
- 1 T. olive oil
- ¼ tsp. black pepper, or to taste
- Optional ingredients
- ½ cup frozen peas, stir in when risotto is done, let sit for 2 minutes
- 2 T. fresh minced parsley
Instructions
- Preheat oven to 350 degrees.
- In nonstick dutch oven pan, heat 1 T. butter and 1 T. olive oil.. Add chopped shallot and cook until softened. Add chopped garlic and cook for a few seconds, being careful not let it burn. Add 4 cups of the chicken stock, reserving 1 cup for finishing the risotto. Heat to almost boiling. Stir in the rice. Place lid on pan and put in preheated oven.
- Cook in oven for 45 minutes, peak in your oven to make sure the risotto is simmering gently.
- Remove from oven after 45 minutes, stir. Taste to see if the rice is tender and liquid has been absorbed.
- Stir in one more cup of room temperature chicken stock
- Stir in ½ cup room temperature Chardonnay or other dry white wine
- 1 cup grated parmesan cheese
- 3 T unsalted softened butter
- ¼ tsp black pepper, or to taste
- Check seasonings and add more salt or pepper if needed
- Optional: Stir in 1/2 cup frozen peas
- Optional: Stir in 2 T fresh minced parsley
Notes
I hope you find this easy, one pan recipe delicious. I could eat this breakfast, lunch and dinner! Great dish for entertaining!
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