Saturday, January 12, 2013

Recipe: Baked Parmesan Garlic Risotto with Peas

The Hubby has recently decided to do more cooking, and he's even started his own blog - Having Fun Learning to Cook.  Tonight, he decided to make Maple Glazed Salmon (along with an attempt at Lava Cakes for dessert - we'll be trying them again, as they didn't have a liquid center.  Delicious mistakes... they were like a really rich, dark chocolate brownie.  Really rich.  Almost ridiculously so.  Hoping we can make that happen properly next time.

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.

Creamy deliciousness

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