OVEN BAKED RISOTTO
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1/4 cup finely chopped onion3/4 cup Arborio rice1/4 cup dry white wine (optional)2 to 2 1/4 cups hot water1/2 cup homemade or low sodium canned chicken stock3/4 teaspoon coarse salt1/8 teaspoon freshly ground pepper1 tablespoon unsalted butter1/4 cup freshly grated Parmesan cheese2 tablespoons finely chopped fresh flat-leaf parsley, (optional)
Directions
1.Preheat oven to 425 degrees. 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.
2.Stir in the wine and cook until it has completely evaporated, about 1 minute. 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.
3.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.
Number of Servings: 4
Recipe submitted by SparkPeople user RSLIMA.
1.Preheat oven to 425 degrees. 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.
2.Stir in the wine and cook until it has completely evaporated, about 1 minute. 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.
3.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.
Number of Servings: 4
Recipe submitted by SparkPeople user RSLIMA.
Nutritional Info Amount Per Serving
- Calories: 134.9
- Total Fat: 8.3 g
- Cholesterol: 13.2 mg
- Sodium: 258.5 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.2 g
- Protein: 3.7 g
Member Reviews
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CAROUSEL5
When I prepare risotto, I like to have the rest of our dinner under control Since I was fixing another recipe the needed some attention, this type of risotto caught my eye. It was perfect, tasted delicious and made a good combo with my ground pork and green bean recipe.Thanks for sharing. - 8/12/12