Oven-Baked Risotto

Name: Oven-Baked Risotto
Prep time: 15 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 0.25 cup finely chopped onion; 0.75 cup Arborio rice; 0.25 cup dry white wine, (optional); 2 to 2 1/4 cups hot water; 0.5 cup homemade or low sodium canned chicken stock; 0.75 teaspoon coarse salt; 0.125 teaspoon freshly ground pepper; 1 tablespoon unsalted butter; 0.25 cup freshly grated Parmesan cheese; 2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

3.5

(267)

6 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

40 mins

Servings:

4

Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.

Ingredients

1 tablespoon olive oil
¼ cup finely chopped onion
¾ cup Arborio rice
¼ cup dry white wine, (optional)
2 to 2 1/4 cups hot water
½ cup homemade or low sodium canned chicken stock
¾ teaspoon coarse salt
⅛ teaspoon freshly ground pepper
1 tablespoon unsalted butter
¼ cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

Directions

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.
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.
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.

Originally appeared: Everyday Food, March/April 2003