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Baked Risotto with Roasted Vegetables
- 1 tbsp extra-virgin olive oil
- 1/2 onion, finely chopped
- 3/4 cup/150 g Arborio rice
- 1/4 cup/60 ml dry white wine
- 2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
- 3/4 tsp kosher salt
- Pinch of freshly ground black pepper
- 1 to 2 tbsp unsalted butter
- 1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Directions:View on Epicurious
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