Heat broth. Adjust oven rack to middle position and heat oven to 400 degrees. Bring broth, water, and bay leaves to simmer in medium saucepan over med-high heat. Cover and keep warm over lowest heat.
Toast rice. While broth is warming, melt butter in Dutch oven over medium heat. Add onion and 1/2 teaspoon of 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.
Bake and finish. Pour warm broth over rice. Cover Dutch oven with sheet of aluminum foil, pressing down so it rests on top of broth. Crimp foil around edges and cover pot with lid for a tight seal. Bake until rice is tender and liquid is absorbed, about 15 minutes. Discard bay leaves. Stir in Parmesan cheese and parsley and season to taste with salt and pepper. Serve.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 488.6mg||17 %|
|Potassium 170mg||4 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 2.7g||4 %|
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Calories per serving: 14
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