Easy Oven Baked Creamy Crab and Parmesan Risotto

Notes

I know what you’re thinking – risotto without standing over the stove stirring for an hour? I was skeptical at first, but goodness, was I wrong? This is so creamy and delicious that I will never make it any other way again!
You can really add in anything you want. I usually do crab and asparagus, but shrimp and scallops work great too. Especially if you pan-sear them first.
Substitute vegetable broth for the chicken broth and make it vegetarian.
Add additional Parmesan to the top.

	1 tablespoon olive oil
	2 garlic cloves, minced
	¼ cup onion, chopped
	1 cup Arborio rice
	½ cup dry white wine
	2 ¼ cups hot water
	1 cup chicken stock
	1 teaspoon kosher salt
	½ teaspoon pepper
	1 tablespoon unsalted butter
	½ freshly grated Parmesan cheese
	2-3 tablespoons chives or parsley, chopped
	Lump crabmeat (or any protein you want)

1.	Preheat oven to 425°.
2.	In a Dutch oven, heat the oil over medium heat. Add the onion and cook for about 2-3 minutes. Add garlic and cook for 1 more minute.
3.	Add the rice and stir to coat the rice with oil, about 1 minute.
4.	Add the wine and cook for about 1 minute. Stir in 1 ½ cups of water, the chicken stock and salt and pepper.
5.	Bring to a boil. Cover. Transfer to the oven and bake until most of the liquid has been absorbed by the rice, 20-25 minutes.
6.	While the risotto is in the oven, heat/cook your crab or shrimp to your liking. I like to sauté crab or shrimp in a little white wine, garlic and butter.
7.	Remove the Dutch oven from the oven and stir in ½ to ¾ cups of water, butter, Parmesan cheese and parsley or chives.
8.	Add in any protein or vegetables you are using.
9.	Serve immediately.