Easy Pea Risotto

recipe adapted from How Easy Is That?

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups simmering chicken stock, preferably homemade, divided
• 3/4 cup almond milk
• 1/2 cup dry white wine
• 2 tablespoons EVOO
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup frozen peas

Directions

1. Preheat the oven to 350 degrees.  
2. Place the rice and 4 cups of the chicken stock in a Dutch oven.  Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.  Remove from the oven, add the remaining cup of chicken stock, the almond milk, wine, EVOO, salt, and pepper and stir vigorously for 2 to 3 minutes. until the rice is thick and creamy.  Add the peas and stir until heat through.  Serve hot.  Serve 4 to 6. 

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