Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.