simple baked risotto
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 tbsp. olive oil
  • 1 c. sliced leeks (white + light green parts only) or 1 onion, diced
  • 1½ c. aborio rice
  • ⅓ c. dry white wine
  • 5 c. chicken stock, divided + more to taste
  • ½ c. grated parmesan cheese
  • 1 tbsp. butter
  • salt + pepper
Instructions
  1. Preheat the oven to 350 F.
  2. In a large Dutch oven, warm the olive oil over low heat.
  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.
  4. Add the rice and stir thoroughly.
  5. Pour in the wine and cook until the liquid has evaporated.
  6. Add 4½ cups of chicken stock.
  7. Cover and place into the oven on the center rack. Bake for 45 minutes.
  8. Remove the risotto from the oven. Add the remaining ½ 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.
  9. Season with salt and pepper. Sprinkle with extra parmesan cheese to taste.
  10. Serve right away.
Recipe by The Clever Carrot at http://www.theclevercarrot.com/2014/02/simple-baked-risotto/