Easy Parmesan and Peas Risotto


Recipe by Laura Fuentes 

Serves 4 to 6

1 1⁄2 c Arborio rice
5 c chicken stock (simmering hot)
1 c parmesan cheese (freshly grated)
1⁄2 c dry white wine
3 tbsp unsalted butter (diced)
2 tsp kosher salt
1 tsp freshly ground black pepper

Preheat oven to 350 degrees F.

Place Arborio rice and 4 cups of chicken stock inside Dutch oven (cast iron pot). Cover and bake for 45 minutes, until most liquid is absorbed and rice is al dente. Remove pot from oven and place on cooktop.

Add remaining chicken stock, parmesan cheese, white wine, butter, salt, and pepper to pot. Stir continuously to break down the start of the risotto for 2 to 3 minutes, until rice has thickened and is creamy.

Serve plain creamy parmesan risotto into bowl with the Libby’s® Sweet Peas on the side for kids who don’t like veggies mixed in, and for the remaining risotto, add in 2 drained cups of Libby’s® Sweet Peas, totaling 1 cup of peas. Stir for about a minute and serve hot with additional parmesan cheese.