Oven-Baked Risotto (GF)

 

Oven Baked Risotto (GF)

(8-12 servings)

Ingredients:

3 tbsp. Olive Oil

¾ cup Onion, chopped

2 cups Arborio Rice

1 cup Dry White Wine

5 cups Chicken Broth

1¼ cups Parmesan Cheese, grated

2 tbsp. Unsalted Butter, cut up

2 tbsp. Fresh Basil, chopped

to taste Salt and Pepper

1 cup Grape Tomatoes, halved

Directions:

Warm oil in a Dutch oven over medium heat.  Add onions and sauté about 3 minutes or until softened.  Now add rice and cook and stir for 4-6 minutes or until rice is golden.  Add wine off heat and after returning to heat, cook and stir until liquid has evaporated.  Next add chicken broth, stir to combine and bring to a simmer.  Cover with lid and place in a pre-heated 375-degree oven and bake for 12-15 minutes or until rice is al dente.  Remove mixture from oven.  Move oven rack to upper third of oven and pre-heat broiler on high.  To the mixture, stir in Parmesan cheese, butter and basil.  Season with salt and pepper to taste.  Gently stir in two-thirds of tomatoes.  Then top mixture with remaining tomatoes.  Place under broiler for about 3 minutes or until tomatoes are slightly softened.  Garnish with additional Parmesan cheese and fresh basil if you so desire and serve. 

Notes:              This makes a great side dish.  But by adding some cooked rotisserie chicken (about one pound) you could make it a great entrée dish.  Chop up chicken and add when you add the chicken broth.

Ideas for Future Efforts

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