August 6, 2010 by Flora Dawn
Risotto is one of those dishes that people typically only eat at restaurants. Not only is it time consuming, but it requires almost constant attention. Although I have been known to make it at home on occasion, especially with my teenager manning the stove top, it really isn’t a practical weeknight side dish.
Well, this all changed when I tried a recipe for risotto that bakes in the oven. So simple, so easy and still, so delicious. It has the same creamy texture and wonderful flavor of a traditional risotto, but is so much less labor intensive. And unlike so many shortcut recipes, this one really works.
This particular version is my adaptation of Oven-Baked Risotto published in Everyday Foods years ago. It really is a basic, great tasting risotto, but if you wanted it to add a bit more excitement mushrooms or peas would be a great addition.
- 1 Tb olive oil
- 1/4 cup diced onion
- 3/4 cup Arborio rice
- 1/4 cup dry white wine, optional (I typically leave it out)
- 2-2 1/4 cups hot water
- 1/2 cup chicken or vegetable broth
- salt and pepper to taste
- 1 TB butter
- 1/4 cup freshly grated Parmesan cheese
- 2 TB freshly chopped parsley, optional (I usually just add a dash or dried parsley unless I happen to have fresh on hand)
- Preheat oven to 425. In an ovenproof saucepan or dutch oven, heat oil over medium heat; add onions and cook 2-3 minutes or until slightly tender and translucent.
- Add rice and stir to coat completely in oil. Cook for about 1 minute or until rice is slightly browned.
- Stir in wine if using and cook until is evaporate entirely. Sir in 1 1/2 cups of the water, the broth, pepper (I add the salt just before serving). Bring to a boil.
- Cover and transfer to preheated oven. Bake for 20-25 minutes or until water has been absorbed.
- Remove from oven and stir in 1/2-3/4 cups water to create a creamy consistency; add Parmesan cheese, butter, parsley and salt if needed. Serve immediately.