Easy Baked Risotto

Easy Baked Risotto

Serves 6 to 8

Be sure to use low-sodium chicken broth or the risotto will be too salty.

5	cups  low-sodium chicken broth
1/2	cup  water
2	bay leaves
4	tablespoons  unsalted butter
1	onion , minced
	Salt and pepper
2	cups  Arborio rice
3	cloves  garlic cloves , minced
1/2	cup  dry white wine
1 1/4	cups  grated Parmesan cheese
1	tablespoon  chopped fresh parsley

1. HEAT BROTH Adjust oven rack to middle position and heat oven to 400 degrees. Bring broth, water, and bay leaves to simmer in medium saucepan over medium-high heat. Cover and keep warm over lowest possible heat.
2. TOAST RICE While broth is warming, melt butter in Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook until lightly browned, about 6 minutes. Stir in rice and cook until edges begin to turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring until completely absorbed, about 1 minute.
3. BAKE AND FINISH Pour warm broth over rice. Cover Dutch oven with sheet of aluminum foil, pressing down so that it rests on top of broth. Crimp foil around edges and cover pot with lid for tight seal. Bake until rice is tender and liquid is absorbed, about 15 minutes. Discard bay leaves. Stir in Parmesan cheese and parsley and season to taste with salt and pepper. Serve.