Oven baked Risotto

Oven baked risotto is an easy and hands-off way to make this classic Italian dish.

Ingredients:

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent, about 5 minutes.
3. Add the Arborio rice and stir for 1-2 minutes, until the rice is coated in the oil and fragrant.
4. Pour in the chicken or vegetable broth and stir well. Bring the mixture to a boil, then cover the pot and transfer it to the oven.
5. Bake the risotto for 30-35 minutes, until the liquid has been absorbed and the rice is tender.
6. Take the pot out of the oven and stir in the grated Parmesan cheese. Add salt and pepper to taste.
7. If the risotto seems too thick, you can add a bit of extra broth or water to loosen it up. Serve hot.

Tips:

• You can add other ingredients to the risotto, such as sautéed mushrooms, cooked shrimp, or roasted vegetables. Just add them in after the rice has cooked for about 20 minutes.
• If you don’t have an oven-safe pot, you can transfer the risotto to a casserole dish before baking.
• Don’t over-stir the risotto or it will become sticky and starchy.

• You can use any type of broth you like, or even water with a bouillon cube. Just make sure it’s hot when you add it to the rice.
• Make sure your pot or Dutch oven has a tight-fitting lid, so that the liquid doesn’t evaporate too quickly in the oven.
• If you want to add any herbs or spices to the risotto, do so at the beginning when you sauté the onion and garlic.
• If you want to add any cheese other than Parmesan, do so at the end of cooking so that it doesn’t become too stringy or overpowering.
• Don’t worry if the risotto looks a bit soupy when you take it out of the oven – it will thicken up as it sits.