Since we had two back to back events,  I have to apologize for making the last meal of our series late.  I am excited to tell you about this very easy Baked Pea Risotto.  It is a Donna Hay recipe from a collection of her 100 easy recipes.  Now I know most of you are thinking, ‘risotto, easy?’  I have always think go risotto as being one of the most versatile as well as easy recipes to have on hand.  You can add about everything to a basic risotto recipe.  It makes a lovely main dish meal.

 

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This particular recipe was the easiest risotto recipe I have made – it was a baked one.  So simple, put some risotto rice and chicken stock in the oven and bake for about 40 minutes.  Then stir in some cheese, your flavorings and some butter.  As soon as I took the risotto out of the oven, while it was steaming hot, I stirred in the cheese and butter and then tossed in half a bag of frozen peas.  By the time I stirred it, the peas were warm and we had dinner.  Serve with a simple salad, a warm baguette and a glass of wine and you have a lovely dinner.  I definitely have a new favorite recipe at Chez Us.

$ 8.98 for 4 servings.   Dinner and lunch for the next day.  Tomorrow night I will give a recap of the series with our tips for watching the food budget and still being able to eat organic and locally.

Baked Pea Risotto

serves 4

Ingredients:

1 1/2 cups arborio rice

1 cups chicken stock

1 cup grated parmesan cheese

2 tablespoons butter

half bag of frozen peas

How To:

Place 1 1/2 cups arborio rice and 4 cups of chicken stock in a ceramic baking dish, cover with foil and bake in a 350 oven for 40 minutes or until the rice is al dente.

Stir through 1 cup finely grated parmesan cheese, 2 tablespoons butter and half a bag of frozen peas.

Serve.

Eat.

Enjoy.

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