My first time to have Risotto was at Amerigo’s Restaurant in Jackson, MS. I fell in love with it. Soon after, I made my first attempt at home. It turned out good, but the process is time consuming since you have to continually stir as you add in the warm broth. A couple of months ago I read about an oven baked version. Ingenious! It makes the process so much easier, and it’s just as delicious. I made the peas option since you may be like Daniel and prefer your risotto without peas. I’ve also traded out the peas for chopped fresh asparagus. That’s delicious too.
Oh So Easy Oven Risotto
Ingredients:
1 onion, chopped
1/2 stick butter
1 cup Arborio rice
5 cups Chicken broth, one cup reserved
1 tablespoon salt
1 teaspoon black pepper
1 cup grated parmesan cheese
1 cup frozen peas (optional)
Directions:
Preheat oven to 350 degrees. In a large oven proof skillet that has a lid, sauté the onions in the butter until tender. Add in 4 cups chicken broth, salt, and pepper. Stir, cover and place in the oven to bake for 45 minutes. Remove from the oven and stir in the parmesan and peas. Add the last cup of broth as needed to make your risotto creamy, but not too thick. Serve hot.
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