Recipe

Oven-baked Risotto Recipe

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Ingredients

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