Oven Risotto
Recipe: #12270
March 17, 2014
Categories: Side Dishes, Rice, White Rice, Italian, Birthday, Fathers Day Mothers Day, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Alcohol, Italian Dinner, more
"I found this in a store flyer insert called Bake Fest. I have been making my risotto since then. It turns out perfectly every time."
Ingredients
Nutritional
- Serving Size: 1 (280.8 g)
- Calories 279.3
- Total Fat - 17.8 g
- Saturated Fat - 8.9 g
- Cholesterol - 36.2 mg
- Sodium - 1132.9 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 1.1 g
- Sugars - 1.4 g
- Protein - 10.9 g
- Calcium - 300.7 mg
- Iron - 1.4 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees Fahrenheit.
Step 2
Melt half the butter with the oil in a Dutch oven over medium heat.
Step 3
Add onion and thyme; cook for 5 minutes, until softened.
Step 4
Add rice; cook stirring constantly for 1 minute until well coated.
Step 5
Pour in wine; cook for 1 minute.
Step 6
Add 3 cups broth, mustard, garlic and pepper; bring to a boil.
Step 7
Cover and transfer to oven.
Step 8
Bake for 20 minutes until rice is tender.
Step 9
Stir in cheese, chives, parsley and basil and remaining broth and butter until very creamy.
Step 10
Serve immediately.
Tips
No special items needed.