French Onion Risotto

This French Onion Risotto tastes just like a bowl of French Onion Soup (without the crusty bread).

When I went through my risotto phase obsession earlier this year, I asked my readers to share their favorite risotto recipes for me to try. Debbi's recipe for French Onion Risotto intrigued me. My inspiration aligned last weekend when I made caramelized onions in the crockpot and also watched Ina Garten make a basic risotto in the oven. While I occasionally enjoy standing over the stove and stirring risotto, this easier method of preparing risotto in the oven is a huge time saver and the outcome is the same - naturally gluten free, creamy and flavorful risotto! This method works for any risotto recipe, since the only ingredients that go into the oven are the rice and broth/water.

While I thoroughly enjoyed my risotto obsession this winter, my brain is on to the next thing - making a much healthier risotto. I'll be sure to share once it's perfected.

French Onion Risotto
Ingredients:
·1½ cups Arborio rice
·3½ cups homemade beef broth (for optimal flavor use broth from Crockpot Caramelized Onions)
·1½ cups water
·2 cups of caramelized onions (prepared in advance from my Crockpot Caramelized Onions recipe)
·3 TBS butter
·1½ tsp each – salt, pepper, onion powder, garlic powder
·¼ cup port wine
·½ cups grated provolone or gruyere cheese

Directions:
Preheat oven to 350˚. Place the rice, 2½ cups of beef broth, and water in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed. Remove from the oven and add the remaining beef stock (assure it is warm), caramelized onions, butter, seasonings, port, and cheese. Stir vigorously for 3-4 minutes, until rice is thick and creamy. Taste and adjust any seasonings to taste.

Yield: 6 servings