Oven-Baked Risotto
★★★★★
Italian, Main Courses, Vegetarian
Prep Time: 15 mins | Cook Time: 40 mins | Servings: serving: 4 (Scaled 4x)
Ingredients:
4 tablespoons olive oil
1 cup finely chopped onion
3 cups arborio rice
1 cup dry white wine, (optional)
8 to 9 cups hot water
2 cups homemade or low sodium canned chicken stock
1 tablespoon coarse salt
1/2 teaspoon freshly ground pepper
4 tablespoons unsalted butter
1 cup freshly grated parmesan cheese
8 tablespoons finely chopped fresh flat-leaf parsley, (optional)
Directions:
Instructions Checklist
Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.
