Oven-Baked Risotto Recipe

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Ingredients:

Serving

1 tbsp olive oil
1/4 cup finely chopped onion
3/4 cup arborio rice
1/4 cup dry white wine (optional)
2 -2 1/4 cups hot water, divided (use more water if you omit the wine)
1/2 cup canned low sodium chicken broth
3/4 tsp coarse salt
1/8 tsp fresh ground pepper
1 tbsp unsalted butter
1/4 cup freshly grated parmesan cheese
2 tbsp finely chopped fresh flat-leaf parsley (optional)

Directions:

Preheat oven to 425°.
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. (If omitting, skip this step.).
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	260.76 Kcal (1092 kJ)
Calories from fat	80.58 Kcal
		% Daily Value*
Total Fat	8.95g	14%
Cholesterol	13.13mg	4%
Sodium	560.36mg	23%
Potassium	71.1mg	2%
Total Carbs	32.66g	11%
Sugars	0.63g	3%
Dietary Fiber	0.72g	3%
Protein	6.28g	13%
Vitamin C	3.2mg	5%
Iron	0.2mg	1%
Calcium	90.8mg	9%

Amount Per 100 g
Calories	107.91 Kcal (452 kJ)
Calories from fat	33.34 Kcal
		% Daily Value*
Total Fat	3.7g	14%
Cholesterol	5.43mg	4%
Sodium	231.89mg	23%
Potassium	29.42mg	2%
Total Carbs	13.52g	11%
Sugars	0.26g	3%
Dietary Fiber	0.3g	3%
Protein	2.6g	13%
Vitamin C	1.3mg	5%
Iron	0.1mg	1%
Calcium	37.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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