Ingredients
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1 tablespoon olive oil
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1/4 cup finely chopped onion
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3/4 cup arborio rice
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1/4 cup dry white wine
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2 -2 1/4 cups hot water, divided (use more water if you omit the wine)
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1/2 cup canned low sodium chicken broth
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3/4 teaspoon coarse salt
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1 tablespoon unsalted butter
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1/4 cup freshly grated parmesan cheese
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2 tablespoons finely chopped fresh flat-leaf parsley
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1/8 teaspoon fresh ground pepper
Instructions
- Preheat oven to 425°.
- In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
- Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
- Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
- Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven.
- Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
- Serve immediately.