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One Pot Oven Parmesan Risotto in a white bowl with peas.

One Pot Oven Parmesan Risotto

This simple creamy oven baked risotto is infused with garlic, and Parmesan cheese with hints of white wine for additional flavor. It's the perfect Italian rice dish!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 431 kcal

Ingredients
  

  • 1½ C Arborio Rice
  • 5 C simmering chicken stock divided
  • 1 C freshly grated Parmesan Cheese
  • 1/2 C dry White wine
  • 3 Tablespoons butter diced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 Cup frozen sweet peas

Instructions
 

  • Preheat oven to 350°F. Spray a large dutch oven with non-stick cooking spray.
  • Place the rice and 4 cups of chicken stock in a dutch oven. Place in the center of the oven 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 chicken stock, Parmesan cheese, wine, butter, salt and pepper. Stir vigorously for 2 to 3 minutes, until rice is thick and creamy. Add the peas and stir until heated through.
  • Allow to rest a few minutes until all the liquids are absorbed. Fluff with fork and serve hot.

Nutrition

Serving: 1gCalories: 431kcalCarbohydrates: 42gProtein: 18gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 1964mgFiber: 2gSugar: 7g
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