Baked Risotto Casserole with Leeks & Artichokes

1 tablespoon extra virgin olive oil
2 large leeks, thinly sliced, white and light green parts only
1 small onion, chopped
1 tablespoon chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (15-oz.) can water-packed artichokes, drained and chopped
1 cup uncooked Arborio rice
1/2 cup shredded Romano cheese
1/2 cup dry white wine
2 cups vegetable broth

Preheat oven to 350°F.

Heat oil in a large ovenproof skillet over medium high heat. Add leeks, onion, garlic and rosemary, and cook, stirring often, until leeks are limp, 8 minutes. Season with freshly ground black pepper. Stir in artichokes, rice and cheese. Add wine and broth, stir, cover and bake until rice is just tender and liquid is absorbed, 35 minutes, stirring once halfway through.