easy-bake risotto

Ingredients

• Servings: 6
• 3 tablespoons olive oil or butter
• 1 small onion, cut into small dice
• 2 ounces prosciutto or 4 ounces ham, cut into small dice
• 2 cups arborio rice
• 1/2 cup dry white
• 4 cups chicken broth
• 2 cups water
• 1 cup grated parmesan cheese
• 1 cup frozen regular (not petite) green peas
• 2 tablespoons chopped fresh parsley
• 1 pinch salt and ground black pepper

Recipe

• adjust oven rack to middle position, and heat oven to 450 degrees.
• heat oil or butter in a heavy-bottom dutch oven or large ovenproof saucepan over medium-high heat. add onion and prosciutto or ham; saute until tender, 4 to 5 minutes.
• stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add , and simmer until the liquid has almost evaporated. turn off heat. add broth and water. cover the pot with a sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth. place a lid over the pot to ensure an even tighter seal.
• set pot in oven; cook for 25 minutes. remove from oven. use a potholder to remove lid and foil. remembering that the handles are hot, set pot on low heat.
• stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes. stir in 1 cup of parmesan cheese, peas and/or parsley. adjust seasonings, including salt and pepper, to taste.
• spoon into shallow soup plates, sprinkling each serving with shaved parmesan.