Oven Baked Risotto

Serves 4

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2 Tbsps olive oil
3 garlic cloves, sliced thin
2 Tbsps shallot, minced
1 cup Adolphus® White Rice
3 1/2 cups chicken broth
1/2 cup grated Parmesan cheese
1 Tbsp butter
salt and ground black pepper, to taste

Cooking Directions

Preheat oven to 400°F.  

In an enameled medium cast-iron casserole, heat the oil.  Add garlic, shallots and rice and sauté over medium heat 2 minutes.  Add chicken broth and bring to a boil, stirring occasionally.  Cover and bake 20 minutes.  Remove from oven and stir in butter and cheese.  Season with salt and pepper to taste.  Serve immediately,

For a tasty shrimp risotto, stir in 1 pound of cooked, peeled and deveined shrimp and 1 tablespoon fresh lemon juice.