Ingredients

• 1 1/2 cups medium grain rice
• 4 tablespoons unsalted butter, divided
• 1 onion, minced
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 1 cup chicken broth
• Salt and pepper to taste

How to make Oven Baked Risotto directions

• 1

  Preheat oven to 425°F(218°C).

• 2

  In an ovenproof casserole dish, melt 2 tablespoons butter and sauté onion until tender, 2-3 minutes. Add the rice and stir to coat.

• 3

  Ladle in the broth, 3/4 cup of hot water and sprinkle with salt and pepper. Bring to a boil. Cover and bake in the oven for 20-25 minutes, or until most of the liquid is absorbed. Remove from oven and check consistency of the rice. It should be tender and creamy. If necessary, add more hot water. Stir in cheese and remaining butter. Serve on warm plates.