* You will need a 4–5 quart cooking pot with a tight fitting lid, such as a cast iron Dutch oven. The pot must be oven safe.
Preheat oven to 350 degrees. While it is heating, prepare your vegetable topping if you decide to add one. Time the vegetables to cook at the same time as the rice so that everything is ready at the same time.
Place rice in a 4-quart dutch oven, along with 4 cups of cold vegetable stock or water. Cover, and bake for 25-30 minutes, until most of the liquid is absorbed and the rice is still slightly chewy (al dente). Remove from oven.
Finish the risotto by adding the parmesan cheese, white wine vinegar, butter, salt, pepper, and peas. Use a wooden spoon to stir vigorously for 2 to 3 minutes, until the rice is nice and creamy.
Transfer the parmesan and pea vegetarian risotto into a family style serving bowl, or portion into individual shallow bowls or plates. If you are including a vegetable topping, arrange it attractively on top of the rice for a beautiful presentation.
This recipe is adapted from one by Ina Garten, the Food Network star also known as the Barefoot Contessa. Garten’s recipe uses chicken stock, wine, more cheese, fewer peas, and no vegetable topping.In the images associated with this post, I included a topping of baby turnips, celery, and red pepper, tossed with salt, pepper, and a bit of olive oil, and roasted in the oven.