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Baked Vegetable Risotto

by Jac's Veghead (follow)
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This oven-baked risotto tastes beautiful and is great for novice cooks (and people who want to save effort!) as you dont have to stand over it.

It does take a little longer to cook then a standard risotto but it also has another depth. I have used capsicums and tomatoes as they are comforting in winter but any vegetables work well.



Preparation Time: 10 minutes
Cooking Time: 55 minutes
Makes: 2 servings

Ingredients
1-4 garlic cloves (based on taste)
1 small spanish onion
1 tbs of butter or oil
1 tsb fresh rosemary
300 ml vegetable stock
250 ml white wine
290 gm jar of mixed chargrilled vegetables (drained)
1 tin diced tomatoes
1 cup arborio rice

To Garnish
Handful of rocket (or spinach)
50 grams parmesan

Method
Preheat the oven to 180C. Place the diced garlic and oil in a large baking dish and place in the oven for two minutes.



Remove, add the onion and coat in the oil, return to the oven for 5 minutes to soften.

Remove, next add the rice, rosemary, made stock, diced tomatoes and wine. Return to the oven to cook for 30 minutes. Stir once or twice during this time.



Remove, stir in the chopped chargrilled vegetables and return to the oven for a final 5 minutes, or until the liquid is absorbed.



Stir through the rocket and top with parmesan cheese.



Enjoy.



NOTE: For other risotto flavour ideas try Beetroot and Red Wine,Pumpkin and Feta or Truffled Mushroom!

Categories
#Back to Basics Competition
#Vegetarian
#Easy
#Healthy
#Dinner
#Vegan
#Rice
#Rissoto
#Vegetables
#gluten Free
#Italian
#One pot
#Oven baked
I like this Recipe - 8
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