Baked Risotto with Roasted Vegetables

Ingredients

• ¾ cup Arborio rice
• ¼ cup dry white wine
• 2 ¼ cups hot water, homemade or packaged organic chicken broth, or a mix
• ¾ teaspoon kosher salt
• 1 pinch freshly ground black pepper
• Roasted Winter Vegetables
• 2 tablespoons unsalted butter
• + 3 more ingredients
• • ¼ cup Parmigiano-Reggiano cheese, plus more for garnish
  • 1 tablespoon extra-virgin olive oil
  • ½ onion

Preheat the oven to 400°F/200°C/gas 6. Roast the vegetables on a single baking sheet/tray on the top rack of the oven {the risotto will bake on the bottom rack}. Meanwhile, heat the olive oil in an ovenproof saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it ...

View full recipe at Epicurious