Quick, easy, and even better the next day.
This risotto is a perfect accompaniment to a store bought rotisserie chicken. Happy Cooking!
Adapted from Ina Garten's Cookbook: barefoot contessa "how easy is that?"
1½ cups Arborio rice
5 cups simmering chicken bone broth, preferably homemade, divided
1 cup freshly grated Pecorino 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
2 tablespoons Soul to Belly Black Garlic Cooking Paste
Preheat the oven to 350 degrees. Place the rice and 4 cups of chicken bone broth 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.
Remove from the oven, add the remaining cup of chicken stock, the Pecorino, wine, black garlic paste, 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.
A few notes about this recipe:
I use chicken bone broth instead of stock for the added health benefits such as collagen for gut health and improved skin health. It also really adds to the comfort of this dish.
I replaced Parmesan for Pecorino Romano as it adds a nice nutty note to the dish. I am lactose intolerant and I love sheep's milk cheeses.
The risotto results can vary based on the size of the dutch oven you use. I have a really large one so it tends to be a little tight and dry so:
Keep the white wine close by when finishing the dish. Add bone broth, butter, and white wine to bring it to the exact consistency you desire. I prefer mine to be a little loose, so I tend to use more bone broth and wine than the recipe calls for.
Happy Cooking!
