OVEN-BAKED RISOTTO

Oven-Baked Risotto image

Provided by Vino Girl

Categories Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

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1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup arborio rice
1/4 cup dry white wine (optional)
2 -2 1/4 cups hot water, divided (use more water if you omit the wine)
1/2 cup canned low sodium chicken broth
3/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley (optional)

Steps:

Preheat oven to 425°.
In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
Remove from oven.
Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
Serve immediately.