"OVEN-BAKED RISOTTO"

From Everyday Food Magazine

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cups short-grain rice, such as arborio
1/4 cup dry white wine or water
1/2 cup chicken stock or reduced-sodium canned broth
salt and pepper
1 tablespoon butter
1/4 cup grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425 degrees.  In an oven-proof saucepan or Dutch oven, heat oil over medium-high heat.  Add onions, and cook, stirring, until it begins to soften, 2 to 3 minutes.  Add rice and cook, stirring to coat grains with oil, about 1 minute.

Stir in wine and cook until completely evaporated, about 1 minute.  Stir in stock, 1 1/2 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper; bring to a boil.  Cover, and bake until most of the liquid has evaporated, about 25 minutes.

Remove pan from oven.  Stir in another 1/2 to 3/4 cup water (the consistency of risotto should be creamy), the butter, cheese, and parsley.  Serve immediately.  YIELD:  4 servings