Sunday, November 21, 2010

Easy Baked Risotto

When I made this last week, I served it as the main dish for our dinner. Alongside the risotto, we had a medley of steamed veggies and fresh fruit. It was so delicious and what made it even better was how easy it was to put together, thanks to this baked risotto. Next time, I'm going to saute some onions and throw it in the oven along with everything else.

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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