Ingredients

• 1 1/2 cups medium grain rice
• 1/2 cup (2 oz. or 56g.) parmigiano-reggiano cheese, grated
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 medium onion, diced
• 4 1/2 - 5 cups chicken broth
• Salt and pepper to taste

How to make Baked Risotto directions

• 1

  Heat oven to 425°F(218°C).

• 2

  On the stove in an ovenproof pot, sauté onion in olive oil over medium heat until tender. Stir in rice to coat, about 1 minute.

• 3

  Add 4 cups chicken broth, salt and pepper and bring to a boil. Cover the pot and bake in the preheated oven for about 20-25 minutes or until all the liquid is evaporated. When finished cooking, add about 1/2 cup broth and stir until the rice is tender and creamy. Add more broth as needed. Stir in cheese and butter. Season with salt and pepper to taste and serve.