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Baked Risotto with Roasted Vegetables

Baked Risotto with Roasted Vegetables Recipe

  • 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
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