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simple baked risotto

  • Author: The Clever Carrot
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4-6

Ingredients

  • 1 tbsp. olive oil
  • 1 c. sliced leeks (white + light green parts only) or 1 onion, diced
  • 1 1/2 c. aborio rice
  • 1/3 c. dry white wine
  • 5 c. chicken stock, divided + more to taste
  • 1/2 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 4 1/2 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 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.
  9. Season with salt and pepper. Sprinkle with extra parmesan cheese to taste.
  10. Serve right away.