Are you looking for an easy to make and super tasty dinner?  This is it.  I made a double batch and have leftovers for a week of lunches and some to freeze, too! 

My nephew sent me this recipe...

Here's the recipe for that risotto i made tonight.

 

INGREDIENTS:

1.5 cups of risotto rice
5 cups chicken stock (I used boxed)
1 cup parmesean
.5 cup dry white cooking wine
3 tablespoons unsalted butter (diced)
2 tsps salt
1 tsp pepper (i would use less pepper. i thought it was a little too peppery)

DIRECTIONS:

Preheat oven to 350 degrees
Put the rice and 4 cups of chicken stock in a dutch oven
Cover and bake 45 minutes. The liquid should be mostly absorbed and the rice al dente. If not, throw it back in a li'l longer.
Remove from oven and add the remaining cup of stock, the cheese, the wine, the butter and the salt and pepper. I mixed them all in one at a time, but it probably doesn't matter
Stir vigorously for 2-3 minutes until its thick and creamy.
Add whatever else you want and stir that in too

ENJOY!

I doubled the recipe, and substituted veggie broth for the chicken broth, and added a bag of frozen peas/carrots (roasted) and two containers of fresh mushrooms (sauteed).

Really easy and really really good. I know it's not real risotto (shut up!), but I mess up the stove top method, so forget it, oven it is!