Oven-Baked Risottof
By á-167595
use Arborio rice: releases a lot of starch as it cooks, giving risotto a creamy texture
4 servings
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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
Details
Preparation
Step 1
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.
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