Easy Baked Champagne Risotto

• Canned Goods

  • 3 1/2 cups Chicken broth

• Pasta & Grains

  • 1 1/2 cups Arborio rice, short-grain

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1 cup Champagne

Found on theseasonedmom.com

Description

Ingredients

• 1 ½ cups uncooked short-grain Arborio rice
• 3 ½ cups chicken broth, plus extra as needed at the end of cooking
• 1 cup champagne
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Garnish: chopped green onion or fresh herbs

Directions

• Heat oven to 350 degrees F. Spray 9 x 13-inch baking dish with cooking spray.
• Add rice, chicken broth, and champagne to the prepared baking dish. Stir to combine.
• Bake uncovered for 45 minutes, stirring once about halfway through, until most of the liquid is absorbed and the rice is tender.
• Stir in the Parmesan cheese, butter, salt, and pepper. If the risotto seems too thick, slowly stir in addition chicken broth (1-2 tablespoons at a time) until it reaches a smooth and creamy consistency.
• Garnish with green onion or fresh herbs and serve immediately.