Risotto (Baked In The Oven & Low Fat!)
Created by BudgetCooker on April 20, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Recipe #18545
Ingredients
- 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
How to Make
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Step 1: Preheat the oven to 350 F.
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Step 2: In a large Dutch oven heat the olive oil over medium heat.
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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.
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Step 4: Add the rice and stir thoroughly.
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Step 5: Pour in the wine and cook until the liquid has evaporated.
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Step 6: Add 4 1/2 cups of chicken stock.
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Step 7: Cover and place into the oven on the center rack. Bake for 45 minutes.
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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.
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Step 9: Season with salt and pepper. Sprinkle with extra parmesan cheese to taste.
How to Make
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Step 10: Serve right away.
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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.