Meatless Meal - Risotto

Barefoot Contessa's Easy Parmesan "Risotto"

(Please excuse the poor quality of my picture.  I really admire those that can photograph food well.)

WEDNESDAY BEGAN OUR MEATLESS MEAL JOURNEY THROUGH THE LENTEN SEASON.  WHILE WEDNESDAY'S MEAL - BLACK BEAN & TORTILLA BAKE - WAS GOOD, THURSDAY'S MEAL WAS DELICIOUS. (YOU ALWAYS KNOW SOMETHING DIVINE WILL HIT YOUR TASTE BUDS WHEN THE RECIPE COMES FROM ONE OF INA GARTEN'S COOKBOOKS.  IF YOU HAVE NOT YET TRIED A BAREFOOT CONTESSA RECIPE, I STRONGLY ENCOURAGE YOU TO DO SO.)

THURSDAY'S MEAL INCLUDED:

PARM RISOTTO

CAESAR SALAD W/ HOMEMADE CAESAR DRESSING (ANOTHER BFC RECIPE)

WARM, CRUSTY ITALIAN BREAD

CHARDONNAY

THIS RECIPE IS LUSCIOUS AND RICH.  IT'S SILKY TEXTURE IS QUITE PLEASING TO THE PALATE AND THE PLEASANT POP OF PEAS BRIGHTENS THE RICH TASTE OF ARBORIO RICE AND PARMESAN.

Ingredients:

1 1/2 cups Arborio rice

5 cups simmering chicken stock, 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

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven.  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, stirring vigorously for 2 to 3 minutes, until the rice is thick and creamy.  Add the peas and stir until heated through.  Serve hot.

Serves 4 to 6

*This recipe would make a wonderful side dish as well.  That is if you're eating meat.