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Home » What We're Eating » Dinner » What We’re Eating: Easy Pesto and Pea Risotto

What We’re Eating: Easy Pesto and Pea Risotto

Lasted edited September 18, 2018. Originally published February 20, 2013 by Blair

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Total Time: 50 minutes
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Hi, folks! If you love risotto, but you don’t love standing at the stove continually stirring for long periods of time, then I have the recipe for you. This Easy Pesto and Pea Risotto is exactly that: easy. You basically just dump the ingredients in the pot and let it cook in the oven for 45 minutes while you go about the rest of your business. In my case, that “business” was baths and pajamas for the kids, picking up Matchbox cars, corralling Thomas trains into their bins, and feeding the dogs. All while dinner sat baking in my oven!

Easy Pesto and Pea Risotto

When it comes out of the oven, you dump in some more ingredients, give it a good stir, and dinner is served! Perfectly rich, creamy risotto, but without all of the work.

This can be a filling vegetarian entree, a side dish with your favorite grilled fish or meat, or a complete one-pot-meal if you stir in some cooked chicken, shrimp, or salmon. Anyway you serve it, I promise your family will love it!

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
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Easy Pesto and Pea Risotto

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Author The Seasoned Mom

Ingredients

  • 1 ½ cups Arborio rice
  • 4 ½ cups chicken stock
  • 2 Tablespoons butter diced
  • ½ cup grated Parmesan cheese
  • ¼ cup pesto
  • ¼ cup white wine optional, you can use additional chicken stock instead of wine if you prefer
  • Salt to taste
  • 1 cup frozen peas

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place rice and chicken stock in a Dutch oven (or other large, oven-safe pot), stir, and cover. Bake for 45 minutes, until most of the liquid is absorbed and rice is tender.
  3. Remove from the oven and stir in the butter, Parmesan cheese, pesto, and wine. Stir for 2-3 minutes, or until the rice is thick and creamy. Add salt, to taste. Stir in the peas until heated through. Serve immediately.
  4. Variations: stir in shredded, cooked chicken or grilled, chopped salmon along with the peas at the very end.
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Filed Under: Dinner, Sides, What We're Eating
Tagged With: Dinner, Peas, Pesto, Rice, Risotto, Sides, week night meals

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I'm Blair! I believe in the power of a simple homemade meal to bring a family together. That's why I share easy, quick-prep recipes that eliminate mealtime stress!

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