Oven-Baked Risotto

Name: Oven-Baked Risotto
Ingredients: 1 tablespoon olive oil; 1/4 cup finely chopped onion; 3/4 cup arborio rice; 1/4 cup dry white wine (optional); 2 - 2 1/4 cups hot water, divided (use more water if you omit the wine); 1/2 cup canned low sodium chicken broth; 3/4 teaspoon coarse salt; 1/8 teaspoon fresh ground pepper; 1 tablespoon unsalted butter; 1/4 cup freshly grated parmesan cheese; 2 tablespoons finely chopped fresh flat-leaf parsley (optional)

11 ingredients

10 steps

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup arborio rice
1/4 cup dry white wine (optional)
2 - 2 1/4 cups hot water, divided (use more water if you omit the wine)
1/2 cup canned low sodium chicken broth
3/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley (optional)

Directions

1

Preheat oven to 425°.
2

In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
3

Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
4

Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
5

Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
6

Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
7

Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
8

Remove from oven.
9

Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
10

Serve immediately.