Risotto (Baked In The Oven & Low Fat!)

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.