Oven-Baked Risotto

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 3/4 cup arborio rice
• 1/4 cup dry white wine (optional)
• 2 - 2 1/4 cups hot water, divided (use more water if you omit the wine)
• 1/2 cup canned low sodium chicken broth
• 3/4 teaspoon coarse salt
• 1/8 teaspoon fresh ground pepper
• 1 tablespoon unsalted butter
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons finely chopped fresh flat-leaf parsley (optional)

1. Preheat oven to 425u0b0.
2. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
3. Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
4. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
5. Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
6. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
7. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
8. Remove from oven.
9. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
10. Serve immediately.

olive oil, onion, arborio rice, white wine, hot water, chicken broth, coarse salt, fresh ground pepper, unsalted butter, freshly grated parmesan cheese, parsley

Taken from www.food.com/recipe/oven-baked-risotto-204501 (may not work)