Ina Garten's Easy Pea "Risotto"

Ina Garten's Easy Pea "Risotto"


"I so miss the days when I made risotto once a week - but small children have a way of changing your cooking! This is the next best thing, courtesy of the cookbook Barefoot Contessa: How Easy Is That? This uses peas, but you could add chopped spinach, mushrooms, chicken, anything you want, really."
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Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Preheat the oven to 350 degrees.
  2. Place the rice and 4 cups of the chicken stock in a Dutch oven or pyrex dish. 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 two to three minutes, until the rice is thick and creamy.
  4. Add the peas and stir until heated through. Serve hot.


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