- Servings: 6
|2 Tbsp||Olive Oil|
|1||Small Onion, chopped|
|2||Garlic Cloves, crushed|
|1 cup||Arborio Rice|
|1 Tbsp||Chopped Fresh Oregano, or 1 teaspoon dried|
|2 Tbsp||Chopped Sun-dried Tomatoes In Olive Oil, plus 1 teaspoon oil|
|4 cups||Low-sodium Chicken Stock|
|½ cup||Mascarpone Cheese|
|½ cup||Shredded Parmesan Cheese|
Preheat oven to 400 degrees F. In ovenproof Dutch oven, heat oil over medium-high heat for 1 minute. Add onion and garlic; cook for 2-3 minutes. Add rice and stir to coat the grains with oil; cook 1 minute. Sprinkle with salt, pepper, and oregano. Stir in tomatoes, tomato oil, and stock; bring to a boil. Cover and bake in preheated oven for 20-25 minutes or until most of the stock is absorbed - it should not be completely dry. Remove from oven; stir in mascarpone and Parmesan. Taste for seasoning; add salt and pepper as needed.
No constant stirring needed with this delicious recipe. I first learned about baked risotto from someone who runs a cooking school in Italy.