Oven-Baked Risottof

use Arborio rice: releases a lot of starch as it cooks, giving risotto a creamy texture 4 servings
Oven-Baked Risottof
Oven-Baked Risottof

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T butter

  • 1

    onion, diced

  • 2

    cloves garlic, chopped

  • salt

  • 1 1/4

    cups Arborio rice

  • 1/2

    C dry white wine

  • salt

  • 4

    C chicken stock, boiling

  • 2

    T fresh lemon juice

  • 1/3

    C grated parmeson

Directions

Preheat oven to 400 degrees. Melt butter in dutch oven over medium-high heat. Add onion and garlic. Season with salt. Cook, stirring, until onion is translucent, about 5 minutes. Add rice; cook, stirring, 1 minute. Pour in wine and season with salt. Bring to a simmer and cook until liquid is evaporated, 3 minutes. Add stock. Cover and transfer to oven. Bake 15 minutes or until rice is just tender. Stir in lemon juice and Parmesan. Correct seasoning.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: