RISOTTO (ITALIANO OVEN-BAKED)

By jarren

Ingredients

• 1/4 cup salted butter, divided
• 1 tbsp canola & olive oil blend
• 1 small onion, very finely chopped
• 1 tsp dried thyme leaves
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 3 1/2 cups sodium-reduced chicken broth, divided
• 2 tbsp Dijon mustard with Chardonnay
• 2 cloves garlic, minced
• 1/4 tsp each salt and pepper
• 1 1/2 cups Italiano shredded cheese
• 1/4 cup each finely chopped fresh chives, basil and parsley leaves

Preparation

Step 1

Preheat oven to 425F. Melt half the butter with oil in an ovenproof Dutch oven or large saucepan set over medium heat. Add onion and thyme; cook for 5 minutes or until softened. Add rice; cook, stirring constantly, for 1 minute or until well coated.

Pour in wine; cook for 1 minute. Add 3 cups broth, mustard, garlic, salt and pepper. Bring to a boil. Cover and transfer to oven.

Bake for 20 minutes or until rice is tender. Stir in cheese, chives, basil, parsley and remaining broth and butter until very creamy. Serve immediately.