Serves: 4
Total Calories: 725

2 tablespoons unsalted butter
1 small onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
3 cups chicken broth
1/4 teaspoon crumbled saffron threads
1/2 cup freshly grated Parmesan cheese, plus more for serving

Set Global Sun Oven out to preheat.

Bring broth to a boil in a medium pot. Heat the butter in a separate light-weight, dark pot over medium high heat. Add onions and sauté until translucent, about 3 minutes. Stir in the rice, sauté for about 1 minute. Add wine and cook until it evaporates, about 2 minutes. Add hot broth, stir, cover, and transfer the pot to the Sun Oven. Cook for 25 minutes (set timer). Remove from Sun Oven, stir in saffron and cheese. Serve with additional grated cheese.

Nutritional Facts:

Serves: 4
Total Calories: 725
Calories from Fat: 129

More Recipes from the Sun Oven Cooking Cookbook:
Black Bean Rice
Sun Oven Risotto with Radicchio
Creamy Risotto with Turnips
Risotto al Pomodoro (Tomato Risotto)
Sun Oven Risotto con Porcini
Solar Butternut Squash Risotto
Solar Risotto alla Milanese
Risotto al Minestrone
Asparagus and Brown Rice Casserole
Chicken Thighs with Rice and Mixed Vegetables