Baked Vegetable Risotto

Baked Vegetable Risotto

Posted 2015-05-25 by Jac's Vegheadfollow


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

    %recipeyum
    226723 - 2023-07-17 10:10:31

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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