Oven Baked Risotto Recipe
I LOVE risotto. What I don't love is standing at the stove for 45 minutes making it. So when I made this oven baked version and it came out just as creamy and delicious I was ecstatic!!
Servings: 6
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Ingredients
- 2 T olive oil
- 1-2 shallots, diced
- 1 tsp minced garlic
- 1 1/2 c arborio rice (or short grain white rice)
- 1/2 c dry white wine, such as Chardonnay
- 4 c chicken stock
- 1 c grated parmesan
- 2 T butter
- salt and pepper to taste
Directions
- In an oven safe dish with a lid, such as a dutch oven, heat the oil on the stove top over medium heat.
- Add the shallots and cook until clear.
- Stir in the garlic and cook briefly until fragrant.
- Add the rice and toast lightly, about 1-2 minutes.
- Stir in the white wine and stir until most of the liquid has soaked in.
- Add the stock all at once and bring to a boil.
- Cover the dish tightly with aluminum foil and place the lid on top.
- Bake for about 20-40 minutes at 400 degrees, until most of the liquid has been absorbed and the rice is tender.
- Remove from the oven and stir in the parmesan, butter and seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 85 | 27% |
| Total Fat 9.65g | 12% |
| Saturated Fat 5.22g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 659mg | 27% |
| Potassium 224mg | 6% |
| Total Carbs 39.08g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.41g | 0% |
| Protein 13.79g | 22% |
