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Baked Risotto With Variations

Traditionally, it's made by cooking the rice on the stovetop, ladling in hot broth and stirring almost constantly. An easier route to this wonderful dish is simply combine the basic ingredients in a deep casserole dish and bake, giving it a good stir every 15 minutes until done (the entire process takes an hour).

Type: Rice
Courses: Vegetarian
Serves: 6 people

Recipe Ingredients

1 1/2 cups 240g / 8.5ozArborio rice
4 cups 948mlPrepared vegetable broth = (or two 15-oz cans reduced-sodium
  Vegetable broth, or two vegetable Bouillon cubes dissolved in 4 cups of Hot water
2   Garlic cloves - very finely minced

Recipe Instructions

Preheat the oven to 375 degrees. Combine the rice with the stock, one additional cup of water, and the garlic in a two-quart casserole dish.

Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in one more cup of water. When done, the rice should have a tender and creamy texture. Let the risotto stand for 5 minutes before serving.

Variations: Here are some wonderful ways to dress up individual portions of risotto. Normally, additions are stirred into the risotto, but you can also use them as toppings. This way, kids are more likely to enjoy the risotto, while allowing adults and older kids to savor more complex flavors. Reserve a portion of whatever vegetable you are planning to add, to serve on the side for the children's portions:

  • Wilted spinach or Swiss chard and corn kernels or goat cheese
  • Sauteed zucchini, red pepper, and herbs
  • Finely diced baked winter squash, sauteed red onion, and toasted walnuts
  • Sauteed leeks and chopped imported black olives
  • Roasted eggplant and Italian-style stewed tomatoes
  • Steamed asparagus and wilted spinach
  • Grated fresh Parmesan or Parmesan-style soy cheese
  • Grated mozzarella or mozzarella-style nondairy cheese

"In A Vegetarian Kitchen at"


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