Total Time
30mins
Prep 5 mins
Cook 25 mins

from Sam the Cooking Guy

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Cook onion and garlic in olive oil and teaspoon of butter until softened.
  3. Add risotto and stir until rice has absorbed all the oil and butter.
  4. Add vermouth and cook for another minute or two.
  5. Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat.
  6. Remove, cover and place in the oven for 18-20 minutes Remove from oven and stir in butter and Parmesan.
  7. Drizzle lightly with extra virgin olive oil and sprinkle with a little more Parmesan and fresh cracked pepper.

Reviews

(1)
Most Helpful

I made half the recipe and used half and half in place of whipping cream to reduce the fat a little (of course I added the butter!) This was easy to put together and I baked it while I baked my oven-fried chicken. Thanks for posting Karen. This is a definite keeper. Made for Bargain Basement Tag Game.

ElaineAnn January 25, 2011

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