No Fuss Risotto

Everyone loves a good shortcut when cooking, right?!? Well, this is a major one because making traditional risotto is just down right time consuming. You have to constantly stir, add stock, etc. With this no fuss recipe, you basically start the risotto on the stove, then finish it off in the oven without all the fuss.

Risotto is another recipe that you can get quite creative with. I simply added some parmesan and peas and called it a day. I served this as a side, but you could certainly add protein and make a meal out of it.

Pea and Parmesan No Fuss Risotto
Makes 5-6 servings

Ingredients:

• 1 cup arborio (risotto) rice
• 4-5 garlic cloves minced
• .5 medium onion diced
• 4.5-5 cups chicken stock divided
• 1 cup of frozen peas
• .5-1 cup shredded parmesan cheese
• Salt and pepper to taste
• Red pepper flakes to taste
• 1 tbsp olive oil

Hot to make No Fuss Risotto:

1. Heat your oven to 400 degrees. 
2. Drizzle a medium size dutch oven with olive oil. Over medium heat. saute the onion and garlic until the onion starts becoming translucent (3-4 minutes). 
3. Add in the arborio rice and continue to saute until it starts to become a light golden brown. 
4. Add 4 cups of chicken stock and salt, pepper, and red pepper flake to taste.
5. Place the lid on the dutch oven and place in the oven for 25 minutes. 
6. Remove from the oven and add in .5-1 cups of the leftover chicken stock, peas, and parmesan cheese. Stir to combine. 

So easy peasy and another bonus is that it doesn't even require cream to make this a luscious risotto! Yum!

Enjoy! 

-H