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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Martha Stewart Living Ingredients:
1 tablespoon 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 teaspoon coarse salt |
1/8 teaspoon fresh ground pepper |
1 tablespoon unsalted butter |
1/4 cup freshly grated parmesan cheese |
2 tablespoons finely chopped fresh flat-leaf parsley (optional) |
Directions:
1. Preheat oven to 425°.
2. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
3. Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
4. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
5. Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
6. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
7. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
8. Remove from oven.
9. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
10. Serve immediately.
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