Everything was delicious, but I was most impressed by the risotto since it is super simple to make, and yields a 5-star presentation at any dinner table.
Combine Arborio rice and chicken stock in dutch oven and cook for 45 minutes in a 350 degree F oven.
A few weeks after dinner at my neighbors, I took my turn at whipping up a batch of Parmesan risotto. Matt was actually out of town at the time, but I wanted a home-cooked meal. I was on the phone with my mom while cooking and she couldn’t believe how I was making such a fancy meal just for myself! I told her, “You won’t believe how simple this recipe is…honestly it probably takes a total of 15 minutes hands-on time; the rest of the action takes place in the oven!”
Like I said, risotto is super easy to make. Simply pour your chicken stock and Arborio rice into a Dutch oven and then let it cook in the oven for 45 minutes. During that time, I got a full in-home weights workout while catching up on my favorite soap opera, The Bold and The Beautiful.
Add remaining chicken stock, Parmesan, wine, butter, salt and pepper and stir vigorously for 2-3 minutes.
After 45 minutes, simply add the rest of the chicken stock, Parmesan, frozen peas, wine, salt, pepper and butter. That’s it… all done! However, since I didn’t want to eat just rice for dinner, I grilled up some shrimp seasoned with salt, pepper and a little Parmesan for my source of protein. Excellent meal. Quick. Easy. It would impress just about any guest at a dinner party. Enjoy!
In a grill pan, heat shrimp over medium-high heat.
Cook shrimp until opaque and slightly firm.
Easy Parmesan Risotto topped with Grilled Shrimp
Easy Parmesan “Risotto” Ingredients 1 1/2 cups Arborio rice 5 cups simmering chicken stock, preferably homemade, divided 1 cups freshly grated Parmesan cheese 1/2 cup dry white wine 3 Tbsp. unsalted butter, diced 2 tsp. kosher salt 1 tsp. freshly ground black pepper 1 cup frozen peas
Directions 1. Preheat the oven to 350 degrees. 2. 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. 3. 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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