@rosereisman: I know it's not the classic way, but this oven-baked risotto changed the game for me. Minimal stirring, max comfort. Just a few minutes on the stove, then straight into the oven—freeing you up to relax (or start dessert 😏). Skeptical? Give it a try and let me know! Recipe👇 INGREDIENTS 1 1/2 cups Arborio rice 1 medium onion diced ( 1 ½ cups) 1 tbsp oil 2 garlic cloves minced ½ cup white wine 2 cups chicken or vegetable stock 1/3 cup ready made or homemade pesto 1/3 cup grated parmesan cheese 2 tbsp olive oil 1 cup diced leftover chicken or other meat or shrimp) – optional) Garnish Extra grated parmesan INSTRUCTIONS 1. Dice onion for 1 ½ cups. Add oil to large heated skillet, add onions and stir on medium heat until just tender. 2. Add garlic and cook another 2 minutes. 3. Add rice and toast for about 1 minute, then add wine and let it boil off. 4. Add stock, bring to a boil, then cover and place in a 350 F for 15 minutes. 5. Bring back to stove top on low heat and if too dry add a little more stock. 6. Add pesto, cheese and olive oil. (if using chicken add now.) Serve with extra parmesan. Enjoy! . . . #rosereisman #cookbookauthor

Rose Reisman

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Region: CA

Thursday 23 October 2025 16:47:46 GMT