Creamy Baked Risotto

I am trying to get away from always making plain white rice, so I thought I would give this recipe a try. It was delicious! It was also easy, so I will definitely make it again. It's from the "Cook's Country" magazine.

Easy Baked Risotto

5 c low-sodium chicken broth (be sure to use this or it will be salty)
1/2 c water
2 bay leaves
4 T unsalted butter
1 onion
salt and pepper
2 c Arborio rice
3 garlic cloves, minced
1/2 c dry white wine (I used water with a tiny bit of apple cider vinegar - I personally think you could leave it out all together)
1 1/4 c grated parmesan cheese
1 T chopped fresh parsley (I used dried parsley and added it when I added the rice)

1. Adjust rack to middle position and heat to 400 degrees. Bring broth, water, and bay leaves to a simmer in medium saucepan over med-high heat. Cover and keep warm over lowest possible heat.

2. White broth is warming, melt butter in Dutch oven over med heat. Add onion and 1/2 tsp salt and cook until lightly browned, about 6 minutes. Stir in rice and cook until edges begin to turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring until completely absorbed, about 1 minute.

3. Pour warm broth over rice. Cover Dutch oven with sheet of aluminum foil (I had to use two), pressing down so that it rests on top of broth. Crimp foil around edges and cover pot with lid for tight seal. Bake until rice is tender and liquid is absorbed, about 15 minutes (I had to cook it for about 23 minutes). Discard bay leaves. Stir in Parmesan cheese and parsley and season to taste with salt and pepper. Enjoy!