Easy Oven-Baked Risotto

By ltrodrigu

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 garlic cloves, chopped
• kosher salt
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, boiling
• 2 tablespoons fresh lemon juice
• 1/3 cup grated Parmesan

Details

Adapted from parade.condenast.com

Preparation

Step 1

Preheat oven to 400°F. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic. Season with salt. Cook, stirring, until onion is translucent, about 5 minutes. Add Arborio rice. Cook, stirring, 1 minute. Pour in wine and season with salt. Bring to a simmer and cook until liquid evaporates, 3 minutes. Add chicken stock. Cover and transfer to oven. Bake 15 minutes or until rice is just tender. Stir in lemon juice and Parmesan. Taste; add more salt or lemon juice if desired.