- Servings: 6
Ingredients:
| 2 Tbsp | Olive Oil |
| 1 | Small Onion, chopped |
| 2 | Garlic Cloves, crushed |
| 1 cup | Arborio Rice |
| 1 tsp | Salt |
| ½ tsp | Pepper |
| 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 |
Directions:
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.
Helpful Tips:
No constant stirring needed with this delicious recipe. I first learned about baked risotto from someone who runs a cooking school in Italy.
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