Parmesan Risotto

• Course Main Course, Side Dish
• Cuisine Italian

Prep time

Cook time

Servings

Ingredients

• 1 1/2 Cups Arborio Rice
• 5 Cups Chicken Stock simmering, divided
• 1 Cup Parmesan cheese
• 1/2 Cup Dry White Wine
• 3 Tablespoons Butter unsalted, diced
• 2 Teaspoons kosher salt
• 1 Teaspoon black pepper freshly ground
• 1 Cup Peas frozen
• Blue Diamond Almond Thins with a Hint of Sea Salt finely ground for garnish

Instructions

1. Preheat the oven to 350 degrees.
2. Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
3. 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.
4. Add the peas and stir until heated through.