These days I bake it when time is short. It is really easy to do and the risotto comes out of the oven rich and creamy and ready to eat! Feel free to add all kind of interesting things to the risotto when you make it. In this case, I made a simple lemon flavored risotto. I’ve also added sauteed mushrooms, roasted butternut squash and chopped spinach. Nearly anything works and risotto makes a perfect side dish for almost any entree! Add your own favorite flavors and enjoy!
- 2 tablespoons olive oil
- 2 large shallots, finely chopped
- 3 cloves garlic, finely chopped
- 2 ¼ cups arborio rice
- 1 1/3 cups white wine
- 4 ½ cups vegetable stock
- Zest and juice of 3 lemons (Meyer lemons are great for this)
- 1 cup grated Parmesan cheese 1 teaspoon kosher salt
1. Preheat the oven to 375F. Lightly oil the inside of a 9×13 baking dish and set aside.
2. In a large saute pan heat the oil and add the shallots and garlic. Cook them over medium heat until they are soft and translucent, about 5 minutes. Stir in the rice and cook it for about 2 minutes, stirring so the rice gets completely coated with the oil.
3. Pour in the white wine and scrape up any browned bits from the bottom of the pan and simmer until the wine is absorbed, about a minute or two. Finally, reduce the heat to low, stir in the vegetable stock and simmer for about 6 to 8 minutes. Then stir in the Meyer lemon juice and zest, the Parmesan cheese and the salt.
4. Pour the mixture into the baking dish and sprinkle the rest of the cheese on top. Cover the dish with foil and bake for 30 minutes. Remove the foil for the last five minutes to allow the top to brown slightly. Serve hot.