Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- ½ cup frozen peas or mushrooms (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In an oven-safe pan or Dutch oven, heat olive oil over medium heat. Sauté the onion until soft, about 3 minutes. Add garlic and cook for another 30 seconds.
- Stir in Arborio rice and toast for 2 minutes, stirring frequently.
- Pour in the white wine (if using) and cook until mostly absorbed.
- Add the broth, salt, pepper, and thyme, then stir well.
- Cover and bake for 25-30 minutes, or until most of the liquid is absorbed and the rice is tender.
- Remove from oven, stir in butter, Parmesan cheese, and peas (if using). Let sit for 5 minutes before serving.
- Enjoy warm!