Recipe

Oven-baked Risotto Recipe


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Ingredients
  • 1/4 c freshly grated parmesan cheese .
  • 2 tbsps finely sliced fresh flat-leaf parsley (optional) .
  • 3/4 c arborio rice .
  • 3/4 tsp coarse salt .
  • 1 tbsp unsalted butter .
  • 1 tbsp olive oil .
  • 2-2 1/4 c hot water, divided (use more water if you omit the wine) .
  • 1/8 tsp fresh ground pepper .
  • 1/4 c dry white wine (optional) .
  • 1/2 c canned low sodium chicken broth .
  • 1/4 c finely sliced onions

Directions
  • Step #1 Preheat oven to 425°.
  • Step #2 In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
  • Step #3 Add the onion & cook, stirring, until translucent, 2 to 3 mins.
  • Step #4 Add the rice & cook, stirring to coat the grains with oil, about 1 min.
  • Step #5 Stir in the wine & cook this until it has completely evaporated, about 1 min.
  • Step #6 (If omitting, skip this step.
  • Step #7 ).
  • Step #8 Stir in 1 1/2 c water, the stock, salt, & pepper.
  • Step #9 Bring to a boil.
  • Step #10 Cover up, & bake, transfer to the oven, until most of the liquid has been absorbed by the rice, 20 to 25 mins.
  • Step #11 Remove from oven.
  • Step #12 Stir in 1/2 to 3/4 c water (the consistency of the risotto should be creamy), cheese, the butter, & parsley.
  • Step #13 Serve as soon as possible.
  • Enjoy the Oven-Baked Risotto recipe

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