Pea Risotto
Description
Easy weekday dinner, but cozier and a little fancy.
This oven baked pea risotto is a no brainer when I want comfort without the constant stirring. Creamy, simple, and finished with a generous drizzle of pesto because peas and pesto truly go hand in hand.
One pan, minimal effort, and big flavor, exactly how weeknight cooking should be.
Ingredients
Olive oil
1 large shallot, small dice
2 garlic cloves, minced
1 1/2 cups Arborio rice
5 cups chicken stock
½ cup dry white wine
½ lemon, juiced
1 cup freshly grated Parmesan cheese
3 tablespoons butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
Pesto, for serving
Instructions
Preheat the oven to 350 degrees. Heat olive oil in a dutch oven and saute the shallot and garlic until translucent and fragrant. Pour in the rice, chicken stock, and wine. Cover and bake for 33 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven and add the lemon juice, parmesan cheese, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot, drizzled with pesto if desired.
