Ina's hack to making an EASY risotto? Use the oven!

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Easy Parmesan "Risotto"
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Prep: 10 min
Cook: 50 min
Yield: 4 to 6 servings

Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Directions

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

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Ina Garten's Easy Parmesan "Risotto" | Barefoot Contessa | Food Network
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