Rice is nice for an everyday meal. But this recipe’s a great way to enjoy a side dish that’ll enhance the flavors of anything you put with it!

Ingredients:

• 5 cups organic chicken stock, divided & heated
• 4 tablespoons butter, divided
• 1 small organic onion, chopped
• 3 organic cloves garlic, finely minced
• 1/2 cup dry white wine
• 1 1/2 cups gluten free Arborio rice
• Organic chicken stock
• Parmesan cheese
• Sea salt, to taste
• Organic black pepper, to taste
• Organic fresh parsley, chopped

Instructions:

1. Preheat oven to 350°F.
2. In a small saucepan, heat chicken stock over medium heat.
3. In a Dutch oven (or other oven-proof pan with a fitted lid), melt 2 tablespoons butter. Add chopped onion & sauté until translucent over medium heat, 5 to 10 minutes. Add garlic & white wine. Cook for 2 minutes to dissipate the raw wine taste.
4. Add rice & stir with wooden spoon until coated with liquid from pan. Add 4 cups of chicken stock & cover with a tight fitting lid. Pop in oven & check after 30 minutes. If a lot of liquid remains, continue cooking in 5 minute increments until excess liquid has been absorbed.
5. Remove from oven & stir in the remaining cup of stock, Parmesan cheese & butter. Stir vigorously until a creamy consistency is achieved. Season with salt & pepper (to taste). Gently stir fresh parsley in for added flavor & color.
6. Pairs beautifully with oven roasted vegetables drizzled with organic extra virgin olive oil & roasted chicken or beef.