Recipe adapted from Ina Garten’s How Easy is That?
by Jessica B. Gebhart, RDN, LD
Total Time: 40 minutes to 1 hour 20 minutes / Servings: 4 main course or 6 side dishes
Ingredients:
- 1½ cups Arborio or other short grain rice
- 5 cups simmering chicken stock, divided (4 cups and 1 cup to finish)
- 1 cup grated Parmesan cheese
- ½ cup dry white wine (or ¼ cup water and ¼ cup white wine vinegar)
- 3 Tbsp unsalted butter, diced
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 packed cups of chopped kale, spinach, or other cooking green
- 1 small onion, diced
- 1½ cups of fresh or frozen green peas
- 1 tbsp lemon juice
- fresh herbs of your choice for seasoning
Directions:
- Preheat the oven to 350°F.
- In a Dutch oven, heat 1 Tbsp of olive oil over medium heat and cook the onion for 3–5 minutes until softened.
- Place the rice and 4 cups of the chicken stock in the Dutch oven. 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, spinach, peas, herbs, lemon, wine or vinegar mix, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot.