Easy Baked Tomato Risotto
Baked tomato risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The creamy risotto is made with Arborio rice, tomatoes, and Parmesan cheese, and it is baked in the oven until it is golden brown and bubbly.
Ingredients:
* 1 cup Arborio rice
* 2 cups chicken broth
* 1/2 cup dry white wine (optional)
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 cups chopped tomatoes
* 1/2 cup grated Parmesan cheese
* Salt and pepper to taste
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat the olive oil in a large saucepan over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute more.
5. Stir in the rice and cook for 1 minute, or until the rice is translucent.
6. Add the white wine (if using) and cook until it has been absorbed.
7. Gradually add the chicken broth, one cup at a time, stirring constantly.
8. Cook the risotto for 15-20 minutes, or until the rice is tender and creamy.
9. Stir in the tomatoes and Parmesan cheese.
10. Season with salt and pepper to taste.
11. Pour the risotto into a baking dish and bake for 20 minutes, or until the risotto is golden brown and bubbly.
12. Serve immediately.
Tips:
* For a richer flavor, use a combination of chicken broth and white wine.
* If you don't have Arborio rice, you can substitute another type of short-grain rice, such as Carnaroli or Vialone Nano.
* To make the risotto ahead of time, cook it according to the instructions and then let it cool completely. Store the risotto in the refrigerator for up to 3 days. When you're ready to serve, reheat the risotto in the oven or on the stovetop until it is heated through.
Variations:
* Add other vegetables to the risotto, such as peas, carrots, or zucchini.
* Stir in some cooked protein, such as chicken, shrimp, or sausage.
* Top the risotto with a dollop of pesto or a sprinkle of fresh herbs.