Time: 1 hour.
Complexity: easily
Servings: 4 - 6

The most appealing thing about this rice recipe is that, unlike traditional risotto, it doesn't require standing over the stove constantly stirring the rice. To simplify the process, Ina Garten mixes the Arborio rice with a generous amount of chicken broth before simmering, allowing the rice to absorb the liquid and become tender.

Ingredients:

• 1.5 tbsp. arborio rice
• 1 cup frozen green peas
• 1/2 cup dry white wine
• 5 cups of chicken broth, preferably homemade, brought to a boil (portioned)
• 1 tbsp. grated parmesan cheese
• 3 tbsp diced butter
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Arborio rice, Parmesan cheese, white wine, peas

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Preparation:

Step 1
• Preheat oven to 180°C.
  
  Place the rice in a roasting pan and pour in 4 cups of chicken broth. Cover and roast in the oven for 45 minutes, until most of the liquid is absorbed and the rice is semi-cooked.
  
  Remove the roasting pan from the oven, add the remaining cup of broth, Parmesan, white wine, butter, salt, and pepper and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
  
  Add green peas and stir to warm through. Serve hot.

Votes: 3