This oven baked risotto recipe is perfect when you want to enjoy the creamy Italian rice dish, but don't have the time (or energy!) to stand at the stove stirring a pot. This basic risotto recipe makes a perfect rice side dish or main that is loaded with flavor.
Heat oven to 350°F and spray a Dutch oven with nonstick cooking spray.
Pour the rice and 4 cups chicken stock in the Dutch oven and stir. Cover and bake at 350°F for 45 minutes or until most of the liquid is absorbed. At this point, the rice should be cooked to al dente.
Remove the rice from the oven and add Parmesan cheese, wine, butter, salt, black pepper, tomatoes and the remaining 1-cup chicken stock. Gently mix.
Sprinkle with chopped basil and shaved Parmesan and serve while hot.