• Baked Risotto


    Not only did I love this because it was delicious, but I loved it because it was so quick and easy!  No stirring, no continuous adding of liquids, just pop it in the oven and magically it comes out perfect.  Baked Risotta from is a fantastic dish to bring to a potluck.

    from Cook’s Country Magazine


    • 5 cups  low sodium chicken broth (or vegetable broth)
    • ½ cup water
    • 2 bay leaves
    • 4 tablespoons unsalted butter
    • Salt and pepper
    • 2 cups Arborio rice
    • ½ cup dry white wine
    • 1 ¼ cup grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley


    1. Put the oven rack on the middle shelf and heat the oven to 400 degrees.
    2. Bring the broth, water, and bay leaves to a simmer in a medium-sized saucepan over medium-high heat. After bringing it to a simmer, cover the pot and keep the broth warm over the lowest possible heat.
    3. While the broth is heating, melt the butter in a Dutch oven over medium heat. Add the onion and ½ teaspoon of salt and cook until the onions brown, around 6 minutes. Add the rice, stirring, and cook it until the edges of the rice become translucent, about 2 minutes. Stir in garlic and cook if for about 30 seconds, until you can smell it. Then add the wine and stir until all the liquid is absorbed.
    4. Pour the broth over the rice. Cover the Dutch oven with a sheet of aluminum foil and press down so it sits on top of the broth. Crimp down the edges to form a seal and cover with a tight fitting lid.
    5. Bake until the rice is tender and all the liquid is absorbed, about 15 minutes. Pick out the bay leaves. Stir in parmesan cheese and parsley. Season with salt and pepper to taste.


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