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Oven-Baked Risotto

Martha Stewart
  • 40 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Flat-leaf parsley, fresh

1/4 cup

Onion

1/2 cup

Chicken stock, homemade or low sodium canned

3/4 cup

Arborio rice

1/8 tsp

Pepper, freshly ground

3/4 tsp

Salt, coarse

1 tbsp

Olive oil

1 tbsp

Butter, unsalted

1/4 cup

Parmesan cheese

1/4 cup

White wine, dry

2 cups

Water, hot