Easy Baked Risotto

Name: Easy Baked Risotto
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 5 cups, low-sodium chicken broth; 1/2 cup, water; 2 , bay leaves; 4 tablespoons, unsalted butter; 1 , onion, minced; , Salt and pepper; 2 cups, Arborio rice; 3 cloves, garlic cloves, minced; 1/2 cup, dry white wine; 2 1/2 ounces, grated Parmesan cheese (1 1/4 cups); 1 tablespoon, chopped fresh parsley

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Appears in Cook's Country April/May 2010

Main Courses

Italian

Rice

A no-stir risotto from the oven that's rich and creamy? Yeah, we'd never seen one either.

SERVES6 to 8

TIME45 minutes

WHY THIS RECIPE WORKS

Recipes for baked risotto that took all of the ingredients, threw them into a baking dish, and placed them in the oven always resulted in either undercooked rice or mush. At the end of the day, we found we couldn’t skip softening the onions...

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