The April 2012 issue of Oprah’s magazine included an easy, yet tasty recipe for baked risotto. Now, if you have a born-in-Italy friend like my girlfriend Anna, she’d tell you that an oven-baked risotto is no risotto at all. I am here to tell you that its a pretty darned good risotto without all the stirring and steamy face action! I modified the recipe with some Weight Watchers (WW) friendly ingredients and my family never noticed.
If you’re on WW and you’d like an easy, yet flavorful risotto that serves 6 for a mere 9 WW points per serving, use the ingredients I subbed in: reduced-fat bacon, fat free and reduced salt chicken broth, light butter and reduced-fat parmesan cheese.
Note: I used the recipe’s suggested times for baking, but as you can see, my risotto is less creamy than the photo illustrating the recipe. Next time? I’ll shorten the bake time by 5 minutes and perhaps even add more chicken broth when I stir in the peas and basil. those two modifications may make the difference.