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Oven- Baked Risotto Recipe

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This recipe for Oven- Baked Risotto is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1/4 C. finely chopped onions
3/4 C. arborio rice
1/4 C. dry white wine
2 to 21/4 C. hot water divided
1/2 C chicken broth
3/4 tsp. coarse salt
1/8 tsp. freshly ground pepper
1 T. unsalted butter
1/4 C. freshly grated parmesan cheese
2 T. finely chopped fresh parsley( optional)
Directions:
Directions:
Preheat oven to 425º

In ovenproof pan 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.

Stir in 1-1/2 C. water, the stock, salt and pepper. Bring to a boil.

Cover, transfer to oven, and bake until most of the liquid has been absorbed by the rice.

Remove from oven.

Stir in 1/4 to 3/4 C. water( the consistency of the risotto should be creamy), and add the butter, cheese and parsley.

Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 min. total

 

 

 

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