Risotto (Baked In The Oven & Low Fat!) Recipe

"No standing and stirring, your oven does all of the work. This has leeks but a small onion or shallots will work, just give them a quick sauté, and then add your aborio rice, cover with liquid and bake for 45 minutes, the end result is a rich risotto that will rival any restaurant and with very little fat and no cream at all!"

Original is 6 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

1 tablespoon olive oil
3.5 ounces fresh leeks (about 1 cup sliced, white & light green parts only, or 1 small yellow onion, diced
4 1/2 ounces dry rice (aborio rice only, 1 1/2 cups dry)
1/3 cup dry white wine

5 cups chicken stock (divided, plus more to taste)
1/2 cup parmesan cheese (grated, use a fresh brick and grate it yourself)
1 tablespoon butter
Salt & pepper

Nutritional

Serving Size: 1 (88.7 g)
Calories 172.5
Total Fat - 6.5 g
Saturated Fat - 2.8 g
Cholesterol - 67.1 mg
Sodium - 142.1 mg
Total Carbohydrate - 19.6 g
Dietary Fiber - 0.6 g
Sugars - 0.8 g
Protein - 7.7 g
Calcium - 96.8 mg
Iron - 0.9 mg
Vitamin C - 2.2 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 350 F.

Step 2

In a large Dutch oven heat the olive oil over medium heat.

Step 3

Add the sliced leeks and saute until soft, but not colored about 5-10 minutes. If the leeks start to catch on the bottom of the pot, lower your heat and add a splash of water to loosen.

Step 4

Add the rice and stir thoroughly.

Step 5

Pour in the wine and cook until the liquid has evaporated.

Step 6

Add 4 1/2 cups of chicken stock.

Step 7

Cover and place into the oven on the center rack. Bake for 45 minutes.

Step 8

Remove the risotto from the oven. Add the remaining 1/2 cup of chicken stock, parmesan cheese, and butter and stir frequently for about 1-2 minutes. The texture should be oozy, not stiff. Add extra stock if necessary.

Step 9

Season with salt and pepper. Sprinkle with extra parmesan cheese to taste.

Step 10

Serve right away.

Step 11

Note, when the risotto comes out of the oven it will be quite liquidy, which is how it’s supposed to be, if you prefer a bit thicker, just let it sit so that the rice can absorb additional moisture, you can easily correct the texture with more or less liquid according to your liking.