OVEN BAKED RISOTTO

PREP TIME: 10m
COOK TIME: 25m
SERVES: 8

DIFFICULTY - EASY

INGREDIENTS

• 2 tablespoons olive oil

• 2 onions finely chopped, ~ 2 cups

• 6 garlic cloves, minced

• 1 teaspoon diamond crystal kosher salt

• ½ teaspoon black pepper

• 2 cups arborio rice

• 5 cups stock (vegetable or chicken)

• 4 tablespoons unsalted butter, divided

• 2 cups freshly grated Parmesan

INSTRUCTIONS

1. Preheat the oven to 375°F.

2. In a Dutch oven, heat olive oil on medium. Add onions; cook 3 min until translucent.

3. Add garlic; cook for 1 min. Stir in 1 tablespoon butter + pepper; toast lightly.

4. Add rice, then stock; bring to a simmer.

5. Cover and bake 20 min.

6. Stir in remaining butter and Parmesan; season to taste.

Make Ahead / Storage: Serve immediately or hold warm (covered) up to 30 min.

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