Preheat oven to 375 degrees. Heat oil in a 3-to-3-1/2-quart Dutch oven over medium heat. Add onions; cook 2 to 3 minutes or until softened, stirring occasionally. Add rice; cook and stir 4 to 6 minutes or until rice is golden.
Oven-baked risotto requires minimal stirring for the same creamy results as the classic stove-top version. Top with fresh tomatoes for extra flavor.
Servings and Ingredients
|3 tbsp. Gustare Vita olive oil|
|⅔ c. Hy-Vee Short Cuts chopped white onions|
|2 c. Arborio rice|
|1 c. San Simon Chardonnay, or chicken broth|
|4 ⅔ to 5 c. Hy-Vee 33%-less-sodium chicken broth, divided|
|1 ⅓ c. Parmesan cheese, freshly grated plus additional for garnish|
|2 tbsp. Hy-Vee unsalted butter, chopped|
|2 tbsp. fresh basil, chopped, plus additional for garnish|
|Hy-Vee black pepper|
|1 c. multicolor grape tomatoes, halved|
Things To Grab
- 3-to-3-1/2-quart Dutch oven
Remove pan from heat; add wine. Return pan to heat; cook and stir until wine is evaporated. Carefully add 4-2/3 cups broth; stir to combine. Bring to a simmer.
Cover tightly and bake for 12 to 15 minutes or until the rice is al dense. Remove rice mixture from oven; move oven rack to upper third of oven. Preheat broiler to HIGH.
Stir 1-1/3 cups grated Parmesan cheese, butter, and 2 tablespoons basil into rice mixture. If necessary, stir in enough remaining broth to make a creamy mixture. Season to taste with salt and pepper.
Gently stir in 2/3 cup tomatoes. Top with remaining tomatoes. Broil 1 to 3 minutes or until tomatoes are slightly softened. Garnish with shredded basil and Parmesan cheese, if desired. Serve immediately.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 380mg
- Total Carbohydrates: 29g
- Protein: 6g