Oven-baked Risotto

By akselden

Ingredients

• 1 T. olive oil
• 1/4 C. finely chopped onion
• 3/4 C. short-grain rice, such as arborio
• 1/4 C. dry white wine or water
• 1/2 C. chicken stock or reduced sodium canned broth
• Salt and pepper
• 1 T. butter
• 1/4 C. freshly grated Parmesan
• 2 T. chopped fresh flat-leaf parsley

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 425*. In an ovenproof 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.

2. Stir in wine, and cook until completely evaporated, about 1 minute. Stir in stock, 1 1/2 C. 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.

3. Remove pan from oven. Stir in another 1/2 to 3/4 C. water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.

Serve immediately.