Oven-baked Risotto

By Jaclyn

Ingredients

• 1 T olive oil
• 1/4 c. finely chopped onion
• 3/4 c. short-grain rice (such as arborio)
• 1/4 c. water
• 1/2 c. chicken stock or reduced sodium canned broth
• 1 T butter
• 1/4 c. grated parmesan

Preparation

Step 1

1.) In an oven-proof saucepan, heat oil; add onion and cook, stir until soft. (2-3 minutes)

2.) Add rice and cook, stirring to coat with oil. (1 minute)

3.) Stir in water and cook until completely evaporated. (1 minute)

4.) Stir in stock, 1 1/2 c. water, 3/4 tsp. salt, 1/8 tsp. pepper and bring to a boil.

5.) Cover and bake until most liquid has evaporated. (about 25 minutes)

6.) Remove from oven and stir in another 1/2 - 3/4 c. water, butter, and cheese.