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Baked Risotto Recipe

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This recipe for Baked Risotto is from Our Family Cookbook Project, 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:  
400º Oven
Baking Dish
Skillet

(2) Cans (14½ oz. each) Chicken Broth
⅓ Cup White Wine (optional)
2 Tbs. Butter/Margarine
1 Leek ( White & Slightly green parts only) Chopped = 1 Cup
1 Small Onion Chopped
1 Clove Garlic Minced
¼ tsp. Salt
¼ tsp. Pepper
1½ Cups Uncooked White Rice (not minute rice)
1 Cup Shredded Carrots
½ Cup Parmesan Cheese
2 Cups Broccoli Florets (6 oz.)
Directions:
Directions:
Butter the baking dish
In a pot over medium heat combine broth & wine.
Bring to a boil.
Reduce to low heat .
In skittle medium heat, melt butter & add leak, onion & broccoli, garlic, salt and pepper.
Stir occasionally 3-4 minutes.
Stir in rice
Gradually stir in hot broth, carrot and then cheese.
Transfer to a baking dish and bake 10 minutes

 

 

 

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