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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of OVEN BAKED RISOTTO calories by ingredient
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Number of Servings: 4


    1 tablespoon olive oil
    1/4 cup finely chopped onion
    3/4 cup Arborio rice
    1/4 cup dry white wine (optional)
    2 to 2 1/4 cups hot water
    1/2 cup homemade or low sodium canned chicken stock
    3/4 teaspoon coarse salt
    1/8 teaspoon freshly ground pepper
    1 tablespoon unsalted butter
    1/4 cup freshly grated Parmesan cheese
    2 tablespoons finely chopped fresh flat-leaf parsley, (optional)


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.

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Member Ratings For This Recipe

  •  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

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