¾ cup Arborio rice
1½ cups chicken broth
¼ cup chicken broth
¼ cup dry white wine
1 tablespoon unsalted butter
½ cup grated Parmesan
¼ cup frozen peas
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped parsley
measuring cups
measuring spoons
spatula
liquid measuring cup
pot
covered casserole dish
June Oven
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With the shelf in the bottom position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Pour the rice in a casserole dish or dutch oven.
¾ cup Arborio rice
measuring cups
covered casserole dish
In a medium pot, bring the broth to a boil over high heat.
1½ cups chicken broth
pot
liquid measuring cup
Pour the hot broth over the rice and cover the dish with a lid.
Place the dish on the bottom shelf of the June Oven. Bake the risotto 25 minutes, until the rice is tender and the liquid has thickened. June will notify you when the risotto is ready.
Remove the risotto from the June Oven. Add the broth along with the wine, butter and Parmesan.
¼ cup chicken broth
¼ cup dry white wine
1 tablespoon unsalted butter
½ cup grated Parmesan
Stir the risotto vigorously until it is thick and creamy, 2-3 minutes. If desired, add additional broth by the tablespoon until risotto is the desired consistency.
spatula
Add the peas and stir until heated through. Season with salt and pepper.
¼ cup frozen peas
1 teaspoon salt
¼ teaspoon black pepper
measuring spoons
Sprinkle the risotto with chopped parsley, if using, and serve hot.
1 tablespoon chopped parsley
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