Yesterday, I promised to tell you about the “Risotto” I served with Barefoot Contessa’s Lemon Chicken Breast. I would NEVER want to disappoint you so here is the scoop on this incredibly easy and delicious side dish that you MUST have in your culinary arsenal. This is also a Barefoot Contessa Recipe – of course, the woman is a genius – and comes from the “How Easy is That?” cookbook; here’s the link …
“Risotto” is in quotes because the end result is a creamy rice dish but the preparation is nothing like a risotto; that is why it is easy.
Put the arborio rice in a dutch oven with chicken or vegetable stock and cook it in the oven for about 50 minutes. No ladling stock, no standing over the stove.
Play around with how you finish it. Change up the vegetables or cheese. You may need to reduce the cooking time slightly and add a little more “finishing” stock than it calls for to make sure it is creamy and not sticky.
“Peas mommy, I yike dem!”
Frozen Peas, the perfect snack for a five-year-old. Who knew?
The only thing I can’t tell you is how the Easy Parmesan “Risotto” in Ina’s cookbook picture is white as cooking the rice in stock makes the dish a creamy, buttery color. Which I think is very attractive.
I have a lot of recipes I love. This is one I will never be without!