*RISOTTO (BAKED WITH HERBS AND LEMON)

By stevek980

Ingredients

• see below

Preparation

Step 1

Receipe calls to cook in 2 tbsp butter 1 large leek finely chopped and 1 large finely chopped onion (I left both these out of course). Then in large pan I melted butter and added 2 tbsp salt and pepper, then add 1 1/2 c Arboria rice and heat about 3 minutes until snapping, then add 1 1/4 c dry white wine. Simmer until pan almost dry, then add 3 c warmed chicken broth and bring to simmer. Then immedieatly put in an oval baking dish that has been lightly buttered. Cook in a preheated 425 oven for 5 minutes, then stir. Cook another 5 minutes, stir, cook until liquid absorbed about another 5 minutes. Hwn done, add 1/2 c grated Parmesan cheese, 1/4 c choppped parsley, 3 tbsp finely sliced chives and 1 tbsp fresh tarragon leaves and zest from one lemon (I left out parsely and chives). WE TRIED THIS 5/28/13 AND JACKIE AND I LIKED IT, RYAN SAID OK BUT DIDNT LIKE LEMON. I THOUGHT IT WAS GOOD AND MUCH EASIER TO MAKE THAN OTHER RISOTTO BUT STILL VERY CREAMY, WHICH IS WHAT I THOUGHT THE BOYS DIDNT LIKE SO I STILL CANT MAKE ONE THEY LIKE.