Baked risotto with lemon and edamame

The thing that is so lovely about this risotto is that you BAKE it, rather than babysitting it by the stovetop. And, if you don't cook it too long and dry it out (ahem) it still has that delicious creamy texture that risotto is famous for.

Okay, this looks suspiciously like our linguine with clam sauce. Beige anyone? But let us assure you that it tastes very, very different.

Here's what you need and how you do it:

1 Tablespoon olive oil

1 cup onion

1 cup arborio (risotto) rice

1/2 cup white wine

2 cups chicken broth

1 tsp. lemon zest

1 cup (or so) frozen, shelled edamame (optional) (adds nice color and flavor)

2 Tablespoons fresh parsley (or, you know, not fresh. We're easy around here) thyme or tarragon will also work

2 boneless, skinless chicken breasts, cooked and cubed (optional)

Grated parmesan (optional)

Salt and pepper to taste

Saute onion in olive oil in a dutch oven or large pan that can go into the oven. Add rice and lightly brown. Add the wine and chicken broth, bring to a boil and let simmer for several minutes. Add salt.

Place the pan in a 400 degree oven for about fifteen minutes.

Pull out pan and add lemon zest, edamame, chicken and herbs.

Cook for another 10 minutes (or so). Add parmesan and stir.

Be careful not to overcook as this will remove any creaminess (aka specialness) from this dish.