Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the Arborio rice and toast for 1-2 minutes, until the edges of the grains look translucent.
- Pour in the white wine and stir until it is absorbed by the rice.
- Gradually add the warmed chicken broth, about 1 cup at a time, stirring until each addition is absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
- Stir in the grated Parmesan cheese, butter, salt, and pepper. Taste and adjust seasoning if needed.
- Transfer the skillet to the preheated oven (or pour the risotto into a baking dish if your skillet is not oven-safe). Bake for 15-20 minutes, or until the top is lightly golden and the risotto is heated through.
- Let it rest for a few minutes before serving.
Nutrition
Notes
You can add cooked vegetables or proteins to the risotto before baking for added flavor and texture.