Easy Parmesan Risotto

Wow, I was watching Food Network this morning and there are a lot of really good recipes that I want to try now. Especially all the ones that the Pioneer Woman had on her show. I have no clue where to go looking for a hamhock though, hopefully the meat department has one. I also thought that all the recipes on Ina’s show looked really good too. I had all the ingredients for this one so I thought I’d give it a try. If you’ve ever thought that making risotto sounded intimidating well it isn’t anymore. Ina made it look really easy like she always does and this sure was. It probably could have cooked in the oven a bit less than 45 minutes. The rice was done but it wasn’t really creamy after adding all the other ingredients in like when you make risotto on a stove top. Overall, it was pretty good though. I had a bowl of it for lunch.

I plugged in the points for the original recipe and it came out to be 11. I got it down to 7 points per cup by using light butter, and only 4 tablespoons of parmesan cheese. It still tasted really good too.

Recipe from Ina Garten

cals: 263 cal | fat: 6.77g | carbs: 40.85g | prot: 8.15g | fiber: 1.2
points Plus: 7
Servings 6 (1 cup)


1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, 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, 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 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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