Easy Baked Risotto
Recipe from Ezra Pound Cake
1 1/2 cups Arborio Rice
4 1/2 cups chicken broth (or any broth you have on hand)
3Tbs. butter
1 cup fresh grated Parmesan cheese
Salt and Pepper, to taste
Preheat oven to 350 degrees. Place rice and broth in large oven-proof pot. Stir to combine, cover with lid or foil, and cook for 45 minutes, or until rice is al dente and most of the broth is absorbed. Stir in cheese, butter, salt and pepper until combined and serve immediately.
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