Baked risotto, a creamy-textured rice dish, takes a bit more than an hour start to finish, but making it takes very little hands-on time. While it bakes, you just need to stir it every 15 minutes or so, instead of the traditional stovetop method of stirring practically constantly for quite some time. Arborio rice (available in the rice section of supermarkets and Italian groceries) isn’t a whole-grain rice, so it’s good to bolster this with lots of veggie additions, as suggested below the recipe. Adapted from The Vegetarian Family Cookbook.
Baked Risotto
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Ingredients
- 1 ½ cups Arborio rice
- 32- ounce carton vegetable broth preferably low-sodium
- 2 to 3 cloves garlic very finely minced
- Salt and freshly ground pepper to taste
- Veggie additions see suggestions, below
Instructions
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Preheat the oven to 375 degrees F.
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Combine the rice with the broth 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.
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When done, the rice should have a tender and creamy texture. Season with salt and pepper, then let the risotto stand, covered, for 5 minutes or so.
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Stir in any of the additions suggested below, or use them for topping.
Nutrition
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