Oven-Baked Risotto - cooking recipe

Ingredients
    1 tablespoon olive oil
    1/4 cup finely chopped onion
    3/4 cup arborio rice
    1/4 cup dry white wine (optional)
    2 - 2 1/4 cups hot water, divided (use more water if you omit the wine)
    1/2 cup canned low sodium chicken broth
    3/4 teaspoon coarse salt
    1/8 teaspoon fresh ground pepper
    1 tablespoon unsalted butter
    1/4 cup freshly grated parmesan cheese
    2 tablespoons finely chopped fresh flat-leaf parsley (optional)
Preparation
    Preheat oven to 425\u00b0.
    In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
    Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
    Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
    Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
    Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
    Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
    Remove from oven.
    Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
    Serve immediately.

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