Rice and Easy - BAKED Risotto Three Ways

Aha!!!

Easy Oven Baked Risotto
(serves 4)

1 diced sweet* white onion
2 chopped garlic cloves
2 T. butter
Kosher salt
1&1/4 cups Arborio rice
1/2 cup dry white wine
4 cups low sodium* chicken stock or broth* (brought to a boil*)
2 T. fresh lemon juice
1/3 cup freshly* grated Parmesan

Preheat oven to 400. Melt the butter in a Dutch oven over med.-high heat. Add onion and garlic; season with salt. Cook, stirring, until onion is translucent, about 5 mins. Add the rice. Cook, stirring, 1 min. Pour in the wine, and season with salt. Bring to a simmer, and cook until liquid evaporates, 3 mins. Add the chicken stock. Cover and transfer to oven. Bake 15 mins. or until rice is just tender. Stir in lemon juice and Parmesan. Taste, and add more salt or lemon juice if desired.

Now choose a flavor:

Tomato-Chicken-Bacon
Stir in: Tomato sauce (3/4 cup)
Top with: Shredded rotisserie chicken, pitted Kalamata* olives, and crisp, crumbled bacon

Shrimp-Herb
Stir in: Fresh herb puree
            In a food processor, combine 3/4 cup water, 1 T. Dijon mustard, 1 cup firmly packed chopped
            fresh lemon* mint, 1 cup firmly packed chopped fresh flat-leaf parley, 2 T. EVOO, 1/2 cup
            chopped fresh garlic* chives, and 1 t. Kosher salt. Pulse until pureed.
Top with: Cooked shrimp squirted with lemon juice*

Spinach-Smoke Chorizo
Stir in: Fresh spinach
             Add 1 15 oz. bag of baby* spinach with stems removed*, and 3/4 cup hot chicken stock or
             water.
Top with: Chopped Spanish Style dried Chorizo or other dry-cured sausage such as salami, and
             chopped smoked almonds

"You are loved with everlasting love", so dance around today and sing praises!!

Love,

MM