Baked RisottoIngredients: Preheat oven to 400°F.Heat oil in a dutch oven or oven proof pot, over medium heat. Add onions and sauté until tender and translucent. Add the rice and stir to coat the rice with the oil, lightly toasting the rice. Stir in the broth, salt, pepper and nutmeg. Simmer for seven minutes stirring occasionally. Stir in the Parmesan cheese. Put the lid on the pot and place in the oven to bake at 400°F for 30 minutes or until almost all of the liquid is absorbed but the dish is still moist. If you are using leftover cooked vegetables or delicate vegetables like asparagus or squash, you can add them when the risotto is half way through the cooking time. Just remove the pot, stir the vegetables in, cover and cook for the remaining time. For raw, firm vegetables like carrots, you can add them at the beginning and bake with the risotto the entire time. Serve immediately hot and you can freeze the leftovers for a quick meal later.
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