Creamy Parmesan “Risotto”

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Last Modified: September 29, 2016
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Creamy Parmesan "Risotto"

I made this recipe because there is nothing quite like creamy flavored rice. It is so delicious and filling, it can be a meal in itself! I added peas and carrots to mine and served it as a side dish with steak.  Serve as soon as possible (as it turns like glue if held too long!)”

Creamy Parmesan "Risotto"

  • 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
  • 1 cup baby carrots
  1. Preheat the oven to 350 degrees.
  2. Place the rice and 4 cups of the chicken stock in a Dutch oven
  3. Cover and bake for 45 minutes, until most of the liquid is absorbed
  4. 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.
  5. Add the peas and carrots stir until heated through.