|Oven Baked Risotto with the Salmon The Hubby Made|
Anyhow, as a side dish to the salmon, I made baked parmesan garlic risotto with peas. It was so yummy and easy, and the kids ate it with great gusto. I can't wait to try some variations on it.
Baked Parmesan Garlic Risotto with Peas
3 Tbsp butter, divided
1 small onion, diced
3 cloves garlic, chopped
1 c arborio rice
3 1/2 c vegetable or chicken broth
1/4 c fresh parmesan, shredded
1/2 c frozen peas
Preheat oven to 425 F.
Melt 2 Tbsp of butter in an oven safe pan (I used a small Le Creuset Dutch oven). Add onion and garlic and saute for about 8-10 minutes, until transluscent and soft. Stir in the rice and coat with the butter, toasting for about 1-2 minutes.
Add the broth and bring to a boil. Cover the pan and put in the oven for about 20 minutes. Remove from oven and melt in the remaining butter, then stir in the cheese and the peas. When the peas are cooked through, it is ready to serve.