Oven Baked Risotto
Source of Recipe
Michelle
List of Ingredients
- 1 TBSP olive oil
- 3/4 cup finely chopped onion
- 3/4 cup short-grain rice, such as arborio
- 1/4 cup dry white wine or water
- 1/2 cup chicken stock or reduced-sodium canned broth (I used 1/2 cup cream of chicken soup)
- salt and pepper
- 1 TBSP butter
- 1/4 cup freshly grated parmesan
- 2 TBSP chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 425 degrees. In an oven-proof saucepan or Dutch oven, heat oil over medium-high heat. Add onion, and cook, stirring, until it begins to soften, 2 to 3 minutes. Add rice, and cook, stirring to coat grains with oil, about 1 minute.
- Stir in wine, and cook until completely evaporated, about 1 minute. Stir in stock, 1 and 1/2 cups water, 3/4 tsp salt, and 1/8 tsp pepper; bring to a boil. Cover, and bake until most of the liquid has evaporated, about 25 minutes.
- Remove pan from oven. Stir in another 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately. *my note: I did not add the other 1/2 to 3/4 cup of water because it was already to the creaminess I wanted it*
Final Comments
Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions. Serves 4. Prep time 15 minutes. Total Time: 40 minutes.
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